Monday, April 6 2020


Roasted Scallop with Green Risotto and Chanterelles

Update: February, 21/2016 - 03:16

with chef Raphael Szurik from Marriott Hotel Ha Noi

Selecting from ingredients of highest quality, Chef Raphael creates a wonderful culinary symphony consisting of fresh pan-seared scallops, risotto with parsley puree and parmesan cheese and tops it off with some mouthwatering chanterelles.

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
  • 100g Parmesan cheese
  • 40g sour cream
  • 40g Parlsley puree

For garnish:

  • 12 pcs chanterelles
  • 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 translucide. Add white wine and reduce.
  • Add chicken stock until almost cooked.
  • Add parsley puree, parmesan cheese and sour cream.
  • In a plate, spoon the risotto, top with scallop and garnish.

You can sample the dish at (+84 4) 3833 5588, ext 1125 for JW Cafe or Hotline 0904 897 526, JW Marriott Hotel Ha Noi, 8 Do Duc Duc Road, Me Tri, South Tu Liem, Ha Noi.

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