[Golden Leaf] Pan-seared Hokkaido Scallop with White Asparagus square

Pan seared Hokaido scallop with white asparagus, morel mushrooms, garlic sauce 白露筍羊肚菌蒜香北海道帶子
with Weissburgunder (Pinot Blanc) or Silvaner
Golden Leaf 金葉庭, Conrad Hong Kong

Ingredients
German White Asparagus 德國白蘆筍, 240g 
Hokkaido Scallop 
北海道帶子, 50g
Morel Mushrooms 
羊肚菌, 2g 
Unsalted butter 
無鹽牛油, 100g
Garlic sauce 
蒜蓉醬, 5g
Cress 
水芹, 1g
Edible Flower 
食用花 x 2


Method:
1. White Asparagus: Peel the white asparagus nicely, put the peeled white asparagus into 1 litre of boiling water and add 100g of butter, half lemon, salt as seasoning, boil the white asparagus for 10 to 12 minutes and keep on side.

2. Hokkaido Scallop: Preheat wok, season scallop with salt and place it into the wok until the scallop has a golden colour on both sides of the skin and keep on side

3. Morel Mushrooms: Poach the morel mushrooms in chicken stock until it becomes soft.

4. Wok-fry: Place all the ingredients into the wok and wok-fry it with unsalted butter.

5. Plating: Place scallop and white asparagus at the centre of the plate. Add Garlic sauce above the scallop. Place Morel mushrooms on the side on the scallop. Add edible flower and cress as décor to the dish.


做法:

1. 白蘆筍:去皮後放入1L的滾水,加入100g牛油、半個檸檬、鹽調味,煮10-12分鐘後放置一邊

2. 北海道帶子:將鍋燒熱,用鹽調味後放入鍋中將兩邊煎至金黃後起鍋放置一邊

3. 羊肚菌:將羊肚菌放入高湯中煮至入味

4. 翻炒:將所有原料放入鍋中與無鹽牛油翻炒

5. 擺盤:將帶子及白蘆筍防治盤子中央,在帶子上加上蒜蓉醬。羊肚菌擺於帶子兩邊,點綴上食用花和水芹就完成了