［Brunch 早午餐］带子意粉 Scallop Spaghetti

材料
A:鲜带子6粒
A:6 pcs baby scallop

B:橄榄油40毫升、大葱茸20克、蒜茸5克、蒜头片5克、黑橄榄片5克、洋莞荽茸1克
B:40 ml olive oil, 20g chopped onion, 5g chopped garlic, 5g garlic, 10g black olive(sliced), 1g chopped parsley

C:鸡高汤150毫升
C:150 ml chicken stock

D:意大利面条170克（根据包装指示烫熟）、洋莞荽茸1克
D:170g spaghetti (boil to al-dente), 1g chopped parsley

调味料
盐和胡椒粉适量
salt and pepper powder to taste

做法
1.锅内热少许橄榄油，将鲜带子煎熟备用。（图1）
1.Blanch baby scallop in hot oil, drain and set aside.(pic 1)

2.起锅热橄榄油，把材料B 炒至出味。（图2）
2.Heat up a frying pan, add in olive oil and stir fry ingredients B until flavoured.(pic 2)

3.加入鸡高汤，煮至滚。（图3）
3.Add in chicken stock and bring it to boil.(pic 3)

4.再加入意大利面条，煮至满意程度即可盛入碟子里。（图4）
4.Add spaghetti and stir fry until perfection. Then place on a plate gently.(pic 4)

5.把鲜带子放在意大利面条上，再撒上少许胡椒粉，撒上洋莞荽茸即可享用。
5.Place blanched scallops on top of spaghetti. Garnish with chopped parsley and ready to serve.

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