Dilmah Seven Star TeaDilmah Seven Star Tea

HOKKAIDO SCALLOP WITH PEPPERMINT LEAVES SAUCE (TEA INFUSED)

Food : Appetisers

HOKKAIDO SCALLOP WITH PEPPERMINT LEAVES SAUCE

Ingredients

Scallop with Peppermint Sauce
  • 5 pcs scallop
  • 300g water
  • 20g Dilmah Pure Peppermint Leaves
Edible Sand
  • Moito
  • Ice corn
  • Miso oil
  • Baby eel
  • Japanese bread crumb
  • Konbu powder
  • Salt & pepper
  • Silver dash

MethodScallop with Peppermint Sauce

  • Boil the water and add the Dilmah Pure Peppermint Leaves.
  • Remove from fire and cover with aluminium foil.
  • Cool down the mixture and then add the scallops.
  • Soak for 1 night.
Edible Sand
  • Boil Miso oil and Moito.
  • Fry baby eel, Japanese bread crumb and konbu powder.
  • Mix all together until crumbs form.
  • Lastly add silver dash.

The range of Dilmah Tea used

  • Dilmah t-Series Designer Gourmet Teas

The variety of Dilmah Tea used in the recipe

  • t-Series Pure Peppermint Leaves

Created by : Mohd Tusnim bin Mansor