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| Hokkaido Scallops |
Viet Nam News
with head chef Vu Anh Duc from Sheraton Hanoi Hotel
Hokkaido scallops are harvested off the island of North Hokkaido in Japan and are recognised as a premium scallop species for their sweet flavour and firmness. This week, enjoy these delicious scallops with chef Duc!
Ingredients: serves 4
12 Hokkaido scallops
500g green peas
100g bacon
1 small bunch of perilla
200g Da Lat tamarind
1 red onion
200g sugar
Dark soy sauce to taste
Demi glace to taste
Salt and pepper to taste
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| Chef Duc |
Method:
- Season scallops with salt and pepper to taste and put them aside to fully absorb the taste.
- Leave some peas for decoration and boil the rest. Drain the water, take the peas out then puree boiled peas and strain.
- Heat the green pea puree, season with salt and pepper.
- Mince bacon then fry until it gets crispy.
- Boil the tamarind with water to dissolve. Take out the seeds then add sugar, dark soy sauce and demi glace to make the tamarind sauce.
- Stir-fry minced red onion with butter and then mix into tamarind sauce.
- Pan-sear the seasoned scallops to get it cooked.
Serving:
- Spread green pea puree to the dish, put scallops on, put tamarind sauce on top of the scallops.
- Decorate with green peas, few small perilla leaves and Da Lat flower.
You can sample the dish at Sheraton Hanoi Hotel, K5 Nghi Tam, 11 Xuan Dieu St, Tay Ho Dist, Ha Noi. Tel: +(84)4 3719 9000. Website: sheraton.com/hanoi, sheratonhanoi.com.
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