【食譜】[西式] 蒜味香煎大干貝

這道香煎大干貝是上禮拜家裡請客時的隱藏料理，因為一開始冰箱忘記拿出來退冰，所以等到退冰完成，第一批客人已經離開了。

退完冰的干貝當然要馬上吃掉呀，所以後來它們就變成留下來的人喝酒的下酒菜囉，哈哈哈哈哈！！！

這次選用的是在 COSTCO 買的北海道生食級大干貝，也就是在日本料理店當生魚片吃的那種級數。一盒 999 元裡面約有 16~18 顆，個頭都相當大。算一算一顆成本差不多 60 多塊，還挺划算的，因為這種干貝在日本料理店吃，一顆沒跟你收個幾百塊是不可能的。ANYWAY，就趕緊來看看這道簡單的香煎干貝，我也順便交交作業！

電冰箱最新食譜書各大通路熱賣中
一人餐桌這邊買唷

🌐 Read in English

[EN] This pan-fried large scallop dish was a hidden menu item at my home dinner party last week. I actually forgot to thaw them out initially, so by the time they were ready, the first batch of guests had already left. Of course, thawed scallops must be eaten right away, so they turned into the perfect drinking snack for those who stayed behind! Hahaha!

I used Hokkaido sashimi-grade large scallops from Costco—the exact same quality you'd eat raw at a high-end Japanese restaurant. A box cost 999 TWD and contained about 16 to 18 massive scallops. That’s roughly 60 TWD per piece, which is a fantastic deal compared to restaurant prices. Anyway, let's check out this super simple recipe!

📖 本文快速導覽

• 1. 食材準備清單
• 2. 料理步驟圖解
• 3. 試作心得與下酒絕配

食材準備清單

• 北海道生鮮大干貝：4 顆 (約 250 克左右)
• 初榨橄欖油：1 大匙
• 現磨玫瑰鹽：少許
• 香蒜粉：少許
• 碎荷蘭芹 (Parsley)：少許
• 七味唐辛子：少許

🌐 Read in English

[EN] Ingredients:

• Hokkaido fresh large scallops: 4 pcs (approx. 250g)
• Extra virgin olive oil: 1 tbsp
• Freshly ground rose salt: a little
• Garlic powder: a little
• Dried parsley flakes: a little
• Shichimi Togarashi (Japanese 7-spice blend): a little

料理步驟圖解

Step 1：整塊慢煎
平底鍋加油燒熱後，以慢火先將整塊干貝下鍋煎至表面金黃。

Step 2：分切續煎
用刀子把鍋內的干貝切成適當大小後，每個表面煎至金黃即可起鍋擺盤。

Step 3：調味點綴
最後在干貝上灑上全部的調味料即可，注意干貝本身就有海水鹹度，海鹽千萬別放太多！

🌐 Read in English

[EN] Cooking Instructions:

1. Heat the olive oil in a pan. Sauté the whole scallops over low heat until the surfaces turn golden brown.
2. Use a knife to cut the scallops into bite-sized pieces directly in the pan. Sear all the cut surfaces until golden, then plate them.
3. Sprinkle all the prepared seasonings on top. Note: Scallops have a natural ocean brininess, so go easy on the salt!

試作心得與下酒絕配

這樣的烹調方式，完全可以吃到屬於干貝本身的鮮味跟甜味。調味料在這邊只是類似中藥的「藥引」，是為了把原味給帶出來。

煎得焦香的干貝，拿來下酒真的是又好吃又華麗呀。重點是無敵簡單，又是一道會燒開水就會做的料理，因為慢火煎干貝不需要太去理會它。冰箱可是一邊料理，一邊在廚房中島跟朋友把酒言歡咧。

大家在家可以試試看，保證吃到的人會對你的廚藝刮目相看！

🌐 Read in English

[EN] Tasting Notes:

This cooking method perfectly preserves and highlights the scallops' natural umami and sweetness. The seasonings here act merely as a catalyst to bring out the original flavor.

Beautifully seared scallops make for an incredibly luxurious and delicious drinking snack. Best of all, it's foolproof—if you can boil water, you can make this! Slow-searing means you barely have to tend to it. I was literally chatting and drinking with my friends at the kitchen island while cooking this.

Try it at home! I guarantee your guests will be thoroughly impressed with your culinary skills.

南北貨俱樂部-美食廚藝生活資訊交流天地

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沒有限制，純粹分享，管你用啥煮東西，好吃就好!歡迎大家分享照片及作法，還有自己的美食用餐經驗~不限烹飪或食譜喔~

食譜分享純屬個人心得！
作者：電冰箱 / Simon

🍽️ 食譜與料理資訊

主廚： 電冰箱 (Simon)

菜色名稱： 宴客級香煎大干貝

料理時間： 約 5-8 分鐘 (不含備料解凍)

美味秘訣： 慢火乾煎帶出鮮甜，海鹽僅需微量提味即可！

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