Saturday, October 22 2016


Scallop Risotto

Update: September, 06/2015 - 02:19

with chef Raphael Szurek from JW Marriott Hanoi Hotel

Selecting from ingredients of highest quality, chef Szurek creates a wonderful culinary symphony consisting of pan-seared scallops, risotto with squid ink and parmesan cheese and tops it off with some fresh asparagus. Cheers!

Ingredients: serves 4

For the scallops:

  • 4 pcs scallop
  • 2 tsp olive oil
  • 50g butter
  • salt and pepper to taste

For the risotto:

  • 150g arborio rice
  • 35g onion, chopped
  • 2 tsp olive oil
  • 0.25l white wine
  • 0.6l chicken stock
  • 50g sour butter
  • 50g squid ink

For garnish:

  • 100g Parmesan cheese
  • 12 pcs asparagus, shaved
  • 12 pcs micro herbs


For the scallops:

  • Season scallops with salt and pepper.
  • Heat up a pan with olive oil. When hot, sear the scallops on each side.
  • Remove from the pan, add butter and finish to cook scallop in it.
  • Let it rest 3 minutes in a warm place before serving.

For the risotto:

  • In a pot, heat up olive oil. Sweat onions without colour.
  • Add rice and sweat until become transparent. Add white wine and reduce.
  • Add chicken stock until almost cooked.
  • Add squid ink, parmesan cheese and sour butter.
  • In a plate, spoon the risotto, top with scallop and garnish.

You can sample the dish at No 8 Do Duc Duc Rd, Me Tri Ward, South Tu Liem, Ha Noi. Tel. +84 4 3833 5588.

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