Tortellini with scallops, beans, herbs in seafood consommé

with chef Đào Văn Sơn at the Press Club

Ingredients:

• pasta sheets: 60 gr
• safron a pinch
• seafood powder: 5 gr
• Thai sea salt: 1 gr
• Whipping cream: 60 ml
• French green beans: 20 gr
• Dutch green beans: 30 gr
• Lemongrass stalk: 20 gr
• Fresh ginger: 20 gr
• Long Nhật soy beans: 30 gr
• Chicken egg: 1
• Imported U10 scallops: 70 gr
• Fresh local shrimps: 60 gr

chef Đào Văn Sơn

Method:

How to make tortellini

- Lay the pasta sheet

- Blend the scallops with whipping cream, egg, Explette chilli, seafood powder and salt and pepper to make the filling

- Wrap the filling in the sheets

- Boil the tortellini in boiling water until the dumplings rise to the top of pot

How to make shrimp stock

- Simmer the shrimp with imported celery, leek, garlic, lemongrass, spigel powder, white wine, and salt for 45 min

- Put the stock through a sieve to get clear stock

- Chop the mint leaves, coriander leaves and green onions to put on top

How to cook the beans

- Clean all the beans, finely slice them, and poach until cooked

Style the dish:

- In a soup dish, sprinkle all the finely chopped beans, sprinkle the salt and pepper, put the tortellini in the dish, add the herbs on top and pour a ladle of stock over

Serve hot!

Bon appetit!