Dilmah Seven Star TeaDilmah Seven Star Tea

PINK AND GOLD SCALLOPS

Food : Main Courses

PINK AND GOLD SCALLOPS

Ingredients

• 400g Scallops, frozen
• 20g Flour
• 50g Eggs
• 50g Panko
• 200g Canola Oil
• 100g Edamame, cooked
• 100g Cream
• 10g Ginger, peeled and sliced
• 5g Sea Salt
• 5g Pink Peppercorns, dried
• 10g Edible Flowers

Method

  • Season scallops with a little salt and white pepper, dust with flour, turn around in the egg mix and then breadcrumbs.
  • Place the cream and ginger in a sauce pan and heat on medium heat, simmer for a few minutes. Season with sea salt and strain through a fine sieve, place back in sauce pan and whip with milk foamer.
  • Deep fry the scallops in hot canola oil until golden, remove and place on kitchen paper to drain off excess oil
  • Arrange all components on plates and garnish with freshly ground pink pepper and edible flowers.

Created by : Arie Yulianto