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Pan-seared Scallop with Golden Salted Egg Sauce

  • Fresh Scallops 9 pc
  • Asparagus 100 g
  • White Shimeiji Mushrooms 100 g
  • Salted Egg Yolks 2 pc
  • Baby Tomatoes 3 pc
  • A few Edible flowers
  • Salt 5 g
  • Sugar 5 g
  • Light cream 100 g
  • Olive Oil 20 g
  1. Pan-seared Scallop with Golden Salted Egg Sauce

    • Add vanilla sauce, salt, sugar and olive oil to the scallops and marinate for 20 minutes.
    • Fry the sliced asparagus and white Shimeiji mushrooms till fragrant. Set aside for later use.
    • Add in the scallops and fry both sides of the scallops till fragrant. Set on a plate.
    • Heat the oil and fry the salted egg yolk till fragrant. Add in light cream, salted egg powder and some seasoning, and then cook till thickened.
    • Place all the ingredients onto the plate and add the condiments for decoration. Ready to serve.