Seafood in Lemon Butter Sauce

KNORR Cream Soup Base 1 kg 20 g

KNORR Cream Soup Base 1 kg

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Fish Stock 150 ml
Unsalted Butter 30 g
Shallots, finely minced 10 g
Garlic, finely minced 5 g
Lemon juice (from 1 lemon) 10 ml
Worchestershire sauce 5 ml
Cayenne Pepper 1 g
Fresh Cream 100 ml
Fresh dill leaves, roughly chopped 2 g
Grated Yuzu skin 2 g

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
Vegetable
- Peel and boil the asparagus in water with salt.
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

Lemon butter sauce is a perfect pair for your pan-fried scallop. Add a fresh hint from the Japanese Yuzu fruit to make it more exciting