King Scal­lops with Ba­con and Anise Sauce

HK Magazine - - DINING -

“This dish fea­tures two seared king scal­lops and sautéed brunoise of pancetta, cooked with dry white wine, fish stock, anise sauce and cream. It’s served on the shell with baked garoupa mousse, then placed on a bed of sea salt. I love the sweet­ness of the fresh scal­lops, which are al­ways my per­fect pro­tein—sim­ple and tasty, and full of umami.”—

Chef Joe Chan

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