海鲜白酱意大利粉 *Tagliatelle With Scallops in Button Mushroom & Cream Sauce

食材：

Button Mushrooms..... 1/2 碗(切片)

生瑶柱........ 1/2 碗

虾................ 1/2 碗(去壳)

橄榄油........ 3 汤匙

牛油............ 3 汤匙

蒜米............ 1 汤匙

柠檬汁........ 2 汤匙

双酯奶酯.... 200ml

意大利粉Tagliatelle..... 350ml

芹菜碎叶(干的)..... 2 汤匙

牛奶............ 1/2 杯

盐................ 适量

鸡精粉........ 少许

胡椒粉........ 适量

水................ 适量

做法：

1. 煮一锅滚水，加上适量的盐，先把意大利粉烫软，捞起待用。

2. 虾和生瑶柱可以腌上少许盐。

3. 热锅后，加上橄榄油及牛油，先炒香蒜米，再把生瑶柱炒半熟，然后加上虾与生瑶柱炒熟为止。

4. 加入button mushroom 一起炒大概一、两分钟。

5. 加入牛奶、双酯奶酯和柠檬汁。煮到汤汁便浓稠。再加上少许胡椒粉、鸡精粉、盐调味。洒上芹菜叶调匀。

6. 把少许的(1) 放在盘子上，然后淋上海鲜白酱，捞一捞即可。

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Ingredients:

1/2 bowl sliced button mushroom

1/2 bowl scallops

1/2 bowl shelless prawns

3 tbsp olive oil

3 tbsp butter

1 tbsp finely chopped garlic

2 tbsp lemon juice

200ml double cream

350g tagliatelle

2 tbsp chopped dried parsley

1/2 mug fresh milk

salt

chicken stock

pepper

water

Directions:

1. Cook tagliatelle in salted boiling water until tender but still firm to the bite. Drain and serve in plate.

2. Marinate prawns and scallops with some salt.

3. Heat the wok, add olive oil and butter to cook with medium-low heat. Fry garlic until it colored, then add scallops and prawns to stir until cooked.

4. Add button mushroom to stir for another 1-2 minutes.

5. Add milk, double cream and lemon juice and cook until the sauce is thickening. Add a little bit of pepper, chicken stock and salt for flavour. Spinkle parsley and stir until even.

6. Add (5) on (1) and toss well before served.