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.
Ingredients
Pan-seared Scallop with Golden Salted Egg Sauce
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$0.0
Pan-seared Scallop with Golden Salted Egg Sauce
Fresh Scallops
/pc
9.0 pc
0%
Asparagus
/g
100.0 g
0%
White Shimeiji Mushrooms
/g
100.0 g
0%
Salted Egg Yolks
/pc
2.0 pc
0%
Baby Tomatoes
/pc
3.0 pc
0%
A few Edible flowers
/g
0.0 g
0%
Knorr Italian Herb Paste 1.5kg
/g
100.0 g
0%
Knorr Golden Salted Egg Powder 800g
/g
30.0 g
0%
Salt
/g
5.0 g
0%
Sugar
/g
5.0 g
0%
Light cream
/g
100.0 g
0%
Olive Oil
/g
20.0 g
0%
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Pan-seared Scallop with Golden Salted Egg Sauce
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Fresh Scallops 9.0 pc
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Asparagus 100.0 g
-
White Shimeiji Mushrooms 100.0 g
-
Salted Egg Yolks 2.0 pc
-
Baby Tomatoes 3.0 pc
-
A few Edible flowers
-
Salt 5.0 g
-
Sugar 5.0 g
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Light cream 100.0 g
-
Olive Oil 20.0 g
Preparation
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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.
