Discover a special summer culinary journey, where pure lotus root takes centre stage as the highlight ingredient, subtly blended into each modern dish, providing precious nutrients. This is a high-class dining experience and sure to leave unforgettable impressions, offering a culinary experience that Chef Zack Trương wishes to convey through this dish.

Executive Chef Zack Trương of Pan Pacific Hanoi

Ingredients: for 1 portion

• Australian scallops: 3 large pieces
• Dried shiitake mushrooms: 50g
• Chicken powder: 10g
• White pepper: 2g
• Glass noodles: 50g
• Seafood mushroom: 50g, trimmed
• Light soy sauce: 60ml
• Granulated sugar: 5g
• Bok choy: 1 small head, for garnish

Wok-Fried Scallops with Lotus Root & Wild Mushrooms

Preparation:

• Pat scallops dry; season with white pepper and salt, then dust with chicken powder. Sear in a hot, oiled pan for 1-2 minutes per side until golden.
• Soak glass noodles in hot water until pliable (5-7 min), then drain. Dice shiitake; trim seafood mushrooms.
• Sauté both mushrooms in the scallop pan until fragrant. Add drained glass noodles.
• Whisk light soy sauce and sugar; add to noodles and mushrooms. Cook, tossing until sauce reduces and coats the noodles.
• Blanch bok choy briefly. Arrange bok choy, top with noodle-mushroom medley, then place seared scallops on top.

You can enjoy this dish at Ming Restaurant located on the 2nd floor, Pan Pacific Hanoi, 1 Thanh Niên Road, Ba Đình Ward, Hà Nội. Tel: +84 (0)24 3823 8888. VNS