由於通路的發達，現在要在台灣買到優質的北海道生食級大干貝，只要滑滑手機上網，就一定買得到。這時如果不知道如何挑選的話，那就選擇有產銷履歷認證的誠實產品準沒錯。新鮮的干貝，其實生吃是最棒的。
如果不敢生食，其實簡單煎一下也相當美味，而且做法超簡單又快速，真的不需要為了吃一口干貝還得大老遠出門去餐廳，在家就能輕鬆享受到媲美五星級餐廳水準的料理囉！
🌐 Read in English
[EN] Thanks to modern logistics, you can easily buy premium sashimi-grade Hokkaido scallops online in Taiwan just by swiping your phone. If you're unsure how to choose, going for products with traceability certifications is always a safe bet. Fresh scallops are best enjoyed raw, but if you're not a fan of raw seafood, simply pan-searing them is incredibly delicious too!
The cooking process is super easy and fast. You really don't need to travel far to a fancy restaurant just for a bite of scallop—you can easily enjoy a 5-star dish right at home!
食材準備清單 (3~4人份)
- 北海道產銷履歷生食級大干貝：9 顆
- 節瓜：1/2 條
- 鹽：適量
- 香蒜粉：少許
- 七味唐辛子粉：少許
- 洋香菜葉 (Parsley)：少許
🌐 Read in English
[EN] Ingredients (Serves 3-4):
- Hokkaido sashimi-grade scallops: 9 pcs
- Zucchini: 1/2 pc
- Salt: to taste
- Garlic powder: a little
- Shichimi Togarashi (Japanese 7-spice blend): a little
- Dried Parsley leaves: a little
料理步驟圖解
Step 1 & Step 2：食材解凍與辛香料介紹
1. 上圖就是可生食的北海道大干貝。買回家之後放在冷藏慢慢解凍，然後把生出來的水倒掉備用。干貝出的水，其實可以拿來加在湯裡面，有不錯的提鮮效果喔。
2. 準備好三款方便的辛香料，台灣知名品牌出品，各大超市應該都買得到。
Step 3 & Step 4：炙烤節瓜
3. 節瓜切成約 0.5 公分的薄片備用。
4. 將切好的節瓜，上炙烤盤以中火炙烤。
Step 5 & Step 6：節瓜調味與擦乾干貝
5. 等到一面出現微焦炙痕，再翻面烤到一樣狀況即可起鍋。起鍋前，可以先灑一點鹽巴提味，這樣節瓜吃起來會很清甜。
6. 接下來我們來煎干貝，因為干貝本身含水量相當豐富，所以下鍋之前，請先用乾淨的布或廚房紙巾，把多餘的水分先擦乾。擦干貝的時候，可以同時大火熱鍋。
Step 7 & Step 8：高溫快煎
7. 接著灑一點點鹽在干貝上面。
8. 等鍋內的油也熱了，就把剛剛處理好的干貝下鍋。因為干貝很容易熟，這時候就是干貝成品美味與否的關鍵。記得一個訣竅：就是大火不要停，一面煎 30 秒就可以翻面。
Step 9 & Step 10：翻面與盛盤
9. 另外一面也是以相同步驟操作。其實 30 秒是參考值，基本上如果干貝的表面已經呈現漂亮的微焦色，其實就差不多七分熟囉。
10. 搭配剛剛烤好的節瓜擺盤，其實這樣子的香煎干貝就已經十分美味了。
Step 11：香料點綴
最後灑上一點剛剛準備的調味料（香蒜粉、七味粉、洋香菜葉），味道層次會更加豐富，拿出來當作宴客菜也相當體面唷～
🌐 Read in English
[EN] Cooking Instructions:
1. Slowly thaw the scallops in the fridge. Discard the excess liquid, or save it to add a seafood umami boost to your soups.
2. Prepare your spices (Garlic powder, Shichimi, Parsley).
3. Slice the zucchini into 0.5cm thick rounds.
4. Grill the zucchini slices on a grill pan over medium heat.
5. Once grill marks appear, flip them over. Sprinkle a little salt right before removing from the pan to bring out their natural sweetness.
6. Scallops hold a lot of water. Crucial step: Pat them completely dry with paper towels before cooking. Meanwhile, heat your pan over high heat.
7. Sprinkle a tiny bit of salt over the scallops.
8. Add the scallops to the hot oiled pan. Pro tip: Keep the heat high! Sear one side for just about 30 seconds before flipping.
9. Repeat for the other side. 30 seconds is a benchmark; once the surface develops a nice golden-brown crust, they are about medium-well and ready.
10. Plate them alongside the grilled zucchini.
11. Finally, sprinkle the prepped spices on top. This elevates the flavor profile and makes it a highly presentable dish for guests!
料理實作影片教學
這邊有現場操作的 Facebook 直播影片可以參考～ 這樣有沒有很簡單？喜歡記得多多分享喔～
本文照片由 SONY A7R II 拍攝
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： 媲美五星級的香煎大干貝
料理時間： 約 10 分鐘 (不含備料解凍)
美味秘訣： 下鍋前務必擦乾水分，維持高溫大火快煎！
相關同好會社團：
- 台灣牛肉麵同好會俱樂部
- 台灣燒肉同好會俱樂部
- 台灣臭豆腐同好會俱樂部
- 台灣便當同好會俱樂部
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