材料（4人份）：

日本片状面包屑 ½杯
柠檬皮（磨碎） 1茶匙
橄榄油 2汤匙
犹太盐 适量
黑胡椒 适量
螺旋粉 336克
嫩菠菜 1杯
扇贝（轻拍至干） 16个
白酒 80毫升
无盐牛油 113克
新鲜龙蒿叶（剁碎） 2汤匙
帕玛森芝士 适量

做法：

1. 将烤箱温度调至175°C预热备用。将面包屑、1汤匙橄榄油、¼ 茶匙犹太盐、¼ 茶匙黑胡椒混在一起放在烤盘上，放进烤箱里烤6至8分钟，再取出搁置待凉。
2. 根据包装上的指示，将螺旋粉煮熟。将螺旋粉沥干，仅留下½ 杯水待用。
3. 在煮螺旋粉的同时，用另一个平底锅倒入1汤匙橄榄油，把火调至中大火。
4. 以½茶匙犹太盐和½茶匙黑胡椒为扇贝调味，再把扇贝放在平底锅上，将扇贝的一面煎至金黄色（约3至4分钟）。之后，将扇贝另一面煎1至2分钟至扇贝呈不透明的白色。加入白酒，再煎30秒，即可关火。
5. 在另一个锅里，用中大火将无盐牛油煮至金黄色（约3至4分钟），并不停搅拌（以免牛油煮焦）。加入螺旋粉、嫩菠菜、扇贝、新鲜龙蒿叶、½ 茶匙犹太盐和 ¼ 杯水，翻炒拌匀。在翻炒的过程中可加水调整酱汁的浓稠度。
6. 最后撒上面包屑和帕玛森芝士，即成。

注：这道菜肴源自墩饭料理，但Shiberty改以螺旋粉取代墩饭。

Brown Butter Scallop Fusilli

Ingredients (Portion for 4): 

Panko bread crumbs ½ cup
Lemon zest (finely grated) 1 tsp
Olive oil 2tbsp
Kosher salt Adequate
Black pepper Adequate
Fusilli 336g
Baby spinach 1 cup
Sea scallops (patted dry) 16pcs
White wine 80ml
Unsalted butter 113g
Fresh tarragon leaves (chopped) 2tbsp
Parmesan cheese Adequate

Steps:

1. Pre-heat oven to ْ175°C. Toss the bread crumbs, lemon zest, 1 tablespoon of the olive oil, and ¼ teaspoon of salt and ¼ teaspoon of pepper on a baking sheet. Bake until golden-brown (approx. 6 to 8 minutes) let cool.
2. Meanwhile, cook the fusilli pasta according to the instructions on the packaging. Reserve ½ cup of the cooking water and drain the pasta; reserve the pot.
3. While pasta is cooking, heat the remaining tablespoon of oil in a large nonstick sautéed pan over medium-high heat. 
4. Season the scallops with ½ teaspoon of salt and ½ teaspoon of pepper. Cook scallops until golden brown on one side (approx. 3 to 4 minutes). Flip side and cook until opaque throughout (approx. 1 to 2 minutes). Add white wine, and cook for ½ minute before turning heat off.
5. Wipe out the pasta pot and cook the butter over medium-high heat until golden-brown (approx. 3 to 4 minutes). Remember to stir constantly, so that butter is not burnt. Add pasta, baby spinach, scallops, tarragon, ½ teaspoon of salt, and ¼ cup of the reserved cooking water. Toss to coat (add more cooking water as needed to loosen the sauce).
6. Serve the pasta sprinkled with the toasted bread crumbs and grated parmesan cheese.

Note: Fusilli was used for the day of the cook-off at Shiberty’s request. As for the December menu at OUE Social Kitchen- it’s been replaced with risotto.

想亲手尝试制作Shiberty的扇贝螺旋粉？即日起至12月27日，12pm至1pm，OUE Social Kitchen将开班教授扇贝螺旋粉的做法。所需材料与器具由OUE Social Kitchen提供。

OUE Social Kitchen

地点：Downtown Gallery, 6A Shenton Way, #03-02/03
时间：10am - 8pm（Mon – Fri）、10am - 4pm（Sat）
价格：$48/1hr
电话：6224 0355
电邮：socialkitchen@oue.com.sg