Wednesday, October 26 2016


Seared Hokkaido Scallops with Baby Leek, Young Carrot, Oyster Mushroom and Truffle

Update: September, 20/2015 - 03:24

with chef de cuisine Olivier Genique from Sofitel Legend Metropole Ha Noi

Indulge yourself in a whole new flavour of this week's inspiring dish, brought to you by chef Genique.

Ingredients: serves 4

  • 16 pcs scallop (available in l'epicerie on pre order)
  • 12 pcs baby carrot
  • 12 pcs baby leek
  • 100g oyster mushroom
  • 20g black truffle
  • 50g shallot
  • 150g butter (100g for sauce)
  • 10g truffle paste (available in l'epicerie on pre order)
  • ¼l white wine
  • ¼l chicken stock


For vegetables:

  • Peel and sanitise all vegetables.
  • Braise separately with a pat of butter and chicken stock, the leek, carrot and
  • mushroom.
  • Reserve

For truffle sauce:

  • Mince the shallot and garlic, stew in butter, add white wine, and cook slowly.
  • Blend, filter, add the truffle paste.
  • Reserve

For Scallop:

  • Sear the scallops in a hot pan with a pat of butter.
  • Cook with a light blond colour.

Set up the plate:

  • Warm up all ingredients.
  • Set up the plate.
  • Add a slice of fresh truffle on the scallops.

You can sample the dish at Sofitel Legend Metropole Ha Noi, 15 Ngo Quyen St, Hoan Kiem Dist. Tel: +84 4 3826 6919, ext 8521.

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