松露汁帶子餅
Scallop cakes in truffle oil
Main ingredients: Scallop 1 lb rolled in seaweed, broccoli, truffle flakes
Sauce: Oyster sauce, soy sauce, truffle oil, sugar, potato starch
Scallops are a delicacy in Chinese cuisine. Originally crafted in Lai Wah Heen’s kitchen, this filling and healthy dish combines old and new cooking traditions. A perfect dish to impress foodies and those on a healthy-conscious diet.
Feeds: 2-3 people
Cook time: 15 minutes
Instructions
- Pour potato starch in a bowl.
- Cover the scallops cakes in potato starch and transfer to a plate.
- On medium to high heat, add 3 teaspoons of oil.
- Add scallop to pan and sear for 5 minutes or until golden brown. Flip scallops over and repeat. Take out of the pan and set aside when done.
- Pour three cups of water into a pot. Bring to a boil.
- Add broccoli to the pot and boil for 2 minutes. When done, take broccoli out of the pot and strain.
- In a pan on medium heat, add two sauce packages . Heat for 1 minute.
- Plate broccoli and scallop cakes.
- Pour sauce over scallop cake and broccoli and serve with rice.
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