Pan-seared Scallop with Golden Salted Egg Sauce

Buttery vanilla meets buttery scallop in this fragrant dish befitting a special occasion. Complemented with succulent asparagus and aromatic mushrooms, a creamy salted egg yolk sauce adds that final finesse to a dish that can only be described as magnificent.



  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.