Pan Fried Scallops

chef Phillip

Method:

- Preheat the oven to 230°C.

- Start with the focaccia; in a bowl mix the flour, the yeast and a pinch of salt using a wooden spoon. Then add the water and mix again, finish by adding olive oil and black olives. Cover it with a cloth, let it sit for 30 minutes in a warm place.                                                                               

- During this time, prepare the fish broth; rinse the fish bones and coarsely chop the aromatic filling. Start by gently cooking the fish bones with olive oil then add the filling; cook for 3 to 4min and deglaze with the white wine, add water to cover everything.                                                                     

- The broth has to be cooked at a low heat for 10 to 15min, the liquid should not boil. Once the broth is ready, gently filter it to obtain a clear broth.

- Prepare a high-rimmed oven dish lined with baking paper for the focaccia. Put the dough in the oven dish and let it sit for one hour and a half in a warm place.

- Prepare the mini garden; cook the baby carrots, asparagus, mushrooms and baby corns. Finely slice the zucchinis lengthwise and fry. Chop the onion, tomatoes, black olives and radishes.

- Cook the focaccia in the oven at 230°C for 10 to 15min.

- Once the focaccia is cooked, slice pieces that are about 2cm wide, spread some “caviar d’aubergines” (eggplant caviar) and arrange the vegetables however you desire.

- Finally prepare the emulsion, mix the fish broth and black garlic, add lecithin and heat until boiling.

- Quickly warm up the mini garden.

- Put a non-stick skillet over a high heat stove, season scallops with salt and white pepper and cook for 1 minute on each side.

- Mix the black garlic sauce with a plunging blender incorporating a maximum of air.

- Add the mini garden, the scallops and place the emulsion with a spoon.

You can sample the dish at Millenium Café des Arts, 11A Bảo Khánh St, Hoàn Kiếm Dist, Hà Nội. Tel: (024) 38287207.