Scallop with Preserved Turnip and Chinese Celery [2020 Hong Kong Wine & Dine Festival - Online Masterclasses]

29-30/F, The Wellington, 198 Wellington Street, Central

Date & Time:

  • 21 Nov (Sat) , 11:00 - 11:45am

Presented by:

  • Executive Chef Vicky Cheng

Restaurant:

  • VEA Restaurant

Highlights:

  • Crafted around Chef Vicky Cheng’s culinary philosophy of ‘Chinese x French’, learn to integrate Chinese ingredients such as Chinese celery and Chiuchow preserved turnip into a dish finished off in a French style scallop ribbon butter sauce. During the process, Vicky will share his inspiration behind this dish as well as the preparation and cooking process.

Cook-along Kit:

  • Scallop (2 cleaned scallops, 1 whole scallop) 3 pcs
  • ChiuChow preserved turnip (toasted & pre-cut) 5g
  • Chinese celery (cleaned) 10g
  • Semi-dried cherry tomato (pre-cut) 10g
  • House made scallop ribbon sauce 70g
  • Butter 30g
  • Clarified butter 30g
  • Thyme 1 sprig
  • Garlic 2 cloves
  • Chives 2g
  • Fennel frond (for garnish) few pcs
  • 1 small pkt salt 2g
  • 1 small pkt pepper 2g

Location