Ingredients
Sauce
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Fish Stock 150.0 ml
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Unsalted Butter 30.0 g
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Shallots, finely minced 10.0 g
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Garlic, finely minced 5.0 g
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Lemon juice (from 1 lemon) 10.0 ml
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Worchestershire sauce 5.0 ml
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Cayenne Pepper 1.0 g
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Fresh Cream 100.0 ml
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Fresh dill leaves, roughly chopped 2.0 g
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Grated Yuzu skin 2.0 g
Seafood
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Paprika 1.0 g
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Crushed white pepper 1.0 g
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Olive Oil 20.0 ml
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Scallop 3.0 portion
Vegetable
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Asparagus 5.0 stalk
Method
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Sauce
- Dilute the Knorr Cream Soup Base in fish stock and pour in into the sauce pot. Let it come to a simmer, then put aside
- In a hot sauce pan, add the butter and sweat the shallots and garlic
- Add the lemon juice, cayenne pepper, worchestershire sauce
- Pour in the diluted Knorr Cream Soup Base & fresh cream
- Simmer for a 5-10 minutes
- Add more fish stock if sauce appears too thick
- Add fresh dill leaves & grated yuzu skin
- Adjust the seasoning if needed
-
Seafood
- In a non-reactive stainless steel bowl, combine the paprika, Knorr Chicken Flavour Seasoning Powder, crushed white peppercorns, and olive oil
- Season the scallop with this marinade and let it sit for at least 10 minutes
- Heat olive oil in a non-stick pan. Pan fried the scallop and set them aside in a tray
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Vegetable
- Peel and boil the asparagus in water with salt.
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Plating
- Arrange asparagus horizontally in the centre of the round plate
- Place the scallop on top
- Pour some of the lemon butter sauce
- Garnish with micro green herbs
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