Scallop Mi-Cuit, Heirloom Tomato Salad, Watermelon Charred Tomato Gazpacho

Name: Scallop Mi-Cuit, Heirloom Tomato Salad, Watermelon Charred Tomato Gazpacho
Yield: 5
Ingredients: 300.0g Scallop; 2.0g Lemon Zest; 15.0g Extra Virgin Olive Oil; 2.0g Sea Salt; 100.0g Hellmann’s Charred Tomato and Capers Dressing; 300.0ml Watermelon Juice; 10.0g Knorr Lime Flavoured Powder 400g; 20.0g Anchovies, chopped; 200.0ml Extra Virgin Olive Oil; 2.0g Sea Salt; 400.0g Heirloom Tomatoes, blanched and peeled; 40.0g Rocket Leaves, washed and pat dry; 10.0g Basil, washed and pat dry; 40.0g Extra Virgin Olive Oil; 4.0g Sea Salt

The umami from the scallops and the tanginess from the tomato salad blends well to whet your diners' appetites. The watermelon gazpacho provides a refreshing aftertaste to the dish, with Hellmann's Charred Tomato and Capers Dressing giving the dish a hint of charredness.

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Scallop Mi-Cuit

Scallop 300 g
Lemon Zest 2 g
Extra Virgin Olive Oil 15 g
Sea Salt 2 g

Watermelon Charred Tomato Gazpacho

Hellmann’s Charred Tomato and Capers Dressing 100 g
Watermelon Juice 300 ml
Knorr Lime Flavoured Powder 400g 10 g
Knorr Lime Flavoured Powder 400g
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Lim Siang Huat

Teo Soon Seng

More info
Anchovies, chopped 20 g
Extra Virgin Olive Oil 200 ml
Sea Salt 2 g

Heirloom Tomato Salad

Heirloom Tomatoes, blanched and peeled 400 g
Rocket Leaves, washed and pat dry 40 g
Basil, washed and pat dry 10 g
Extra Virgin Olive Oil 40 g
Sea Salt 4 g

Vegetables

Fruits

Fish/Seafood

Western

Main course

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Preparation

Scallop Mi-Cuit
- Sear scallops in a pan till medium and set aside.
- Slice them into 3 slices and drizzle with extra virgin olive oil, lemon zest and sea salt.
Watermelon Charred Tomato Gazpacho
- Mix well ingredients except olive oil in a mixing bowl.
- Slowly whisk in olive oil once mixture is well mixed.
- Set aside.
Heirloom Tomato Salad
- In a mixing bowl, mix well all the ingredients and set aside.
- Plate and assemble.