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
Method:
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.