with head chef Vũ Anh Đức from Sheraton Hanoi Hotel

Hokkaido scallops are harvested off the island of North Hokkaido in Japan and are recognised as a premium scallop species for their sweet flavour and firmness. This week, enjoy these delicious scallops with chef Đức!

Ingredients: serves 4

12 Hokkaido scallops

500g green peas

100g bacon

1 small bunch of perilla

200g Đà Lạt tamarind

1 red onion

200g sugar

Dark soy sauce to taste

Demi glace to taste

Salt and pepper to taste

Chef Đức

Method:

• Season scallops with salt and pepper to taste and put them aside to fully absorb the taste.
• Leave some peas for decoration and boil the rest. Drain the water, take the peas out then puree boiled peas and strain.
• Heat the green pea puree, season with salt and pepper.
• Mince bacon then fry until it gets crispy.
• Boil the tamarind with water to dissolve. Take out the seeds then add sugar, dark soy sauce and demi glace to make the tamarind sauce.
• Stir-fry minced red onion with butter and then mix into tamarind sauce.
• Pan-sear the seasoned scallops to get it cooked.

Serving:

• Spread green pea puree to the dish, put scallops on, put tamarind sauce on top of the scallops.
• Decorate with green peas, few small perilla leaves and Đà Lạt flower.

You can sample the dish at Sheraton Hanoi Hotel, K5 Nghi Tàm, 11 Xuân Diệu St, Tây Hồ Dist, Hà Nội. Tel: +(84)4 3719 9000. Website: sheraton.com/hanoi, sheratonhanoi.com.