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  • Asparagus 5.0 stalk

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



  1. 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
  2. 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
  3. Vegetable

    • Peel and boil the asparagus in water with salt.
  4. 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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