Dilmah 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 whitepepper, dust with flour, turn around in the eggmix and then breadcrumbs.
  • Place the cream and ginger in a sauce panand heat on medium heat, simmer for a fewminutes. Season with sea salt and strainthrough a fine sieve, place back in sauce panand whip with milk foamer.
  • Deep fry the scallops in hot canola oil untilgolden, remove and place on kitchen paper todrain off excess oil
  • Arrange all components on plates and garnishwith freshly ground pink pepper and edibleflowers.

Created by : Arie Yulianto