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

Order

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

  1. Pour potato starch in a bowl. 
  2. Cover the scallops cakes in potato starch and transfer to a plate.
  3. On medium to high heat, add 3 teaspoons of oil.
  4. 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. 
  5. Pour three cups of water into a pot. Bring to a boil.
  6. Add broccoli to the pot and boil for 2 minutes. When done, take broccoli out of the pot and strain.
  7. In a pan on medium heat, add two sauce packages . Heat for 1 minute.
  8. Plate broccoli and scallop cakes.
  9. Pour sauce over scallop cake and broccoli and serve with rice.
Order yours today