一直都很喜歡吃紅燒鮑魚，亮點對我來說不單是那塊令人心動的鮑魚，還有充滿了味道的鮑汁，用來伴飯就是無敵。這個鮑汁燴飯嚴格來説是一道fusion 菜式，也是我的其中一個創作料理。將意大利risotto 配合了鮑汁，去年曾經在料理班教過同學們，大家都讚不絕口，沒想過習以為常的罐頭鮑魚竟然可以煮出富有西式料理風格的菜式蠔皇極品鮑魚
2罐 鮑汁/水 400 毫升
刺身級帶子 6隻
橄欖油 3湯匙
洋蔥 1個
京葱 1條
意大利 Arborio 米 200g
龍蝦仔肉 100g
蠶豆 5湯匙
無鹽牛油 15g
意大利蕃茜 1湯匙 切碎
鹽和胡椒 調味
Abalone in can 2
Abalone sauce and water 400ml
Scallops 6
Olive oil 3 tablespoons
Onion 1
Chinese leek 1
Arborio rice 200g
Crayfish 100g
broad beans 5 tablespoons
Unsalted butter 15g
Italian parsley 1 tablespoon
Salt & pepper season to taste
先將鮑魚和汁分開盛於碗內，鮑汁再加入清水，待用
Open the can, and separate the sauce and abalone in two mixing bowls. Add water to the sauce to dilute slightly.
用平底鑊將帶子煎熟，每面不超過1/2分鐘， 待用
In a frying pan, sear the scallops on both sides for not more than 30 seconds on each side.
在同一平底鍋中用中火加熱橄欖油。 加入洋蔥及京蔥，輕輕煮至軟身。
Heat the olive oil in a pan over medium heat. Add the onions and leek and cook gently until soft.
加入米飯，煮 1 分鐘。 加入紅燒汁並煮沸。 把火調至低，慢慢將米煮至熟透。
Add the rice and cook for 1 minute. Add the abalone sauce and bring to a boil. Turn the flame to low and gently simmer until cooked.
在飯全煮熟前幾分鐘，加入帶子、龍蝦仔肉、蠶豆和原隻鮑魚。 蓋上蓋子，煮 1 分鐘。
Just a few minutes before the rice is ready, add the scallops, crayfish, broad beans and abalone. Cover with a lid and cook for 1 minute.
將牛油加入飯中， 拌勻並作適當調味。 最後加入碎番茜。
Add butter into the rice and stir gently. Season to taste and finish off with chopped parsley on the top of the dish.
