HOKKAIDO SCALLOP WITH PEPPERMINT LEAVES SAUCE (TEA INFUSED)
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Noor Zahariah A. Rahim
Mohd Tusnim bin Mansor
Get a taste of the famous Hilton hospitality at the Hilton Kuala Lumpur. Represented by Mohd Tusnim bin Mansor & Noor Zahariah A. Rahim.
- Sub Category Name
Food
Savory
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Teas Used
Ingredients
Scallop with Peppermint Sauce- 5 pcs scallop
- 300g water
- 20g Dilmah Pure Peppermint Leaves
- Moito
- Ice corn
- Miso oil
- Baby eel
- Japanese bread crumb
- Konbu powder
- Salt & pepper
- Silver dash
Methods and Directions
Scallop with Peppermint Sauce- Boil the water and add the Dilmah Pure Peppermint Leaves.
- Remove from fire and cover with aluminium foil.
- Cool down the mixture and then add the scallops.
- Soak for 1 night.
- Boil Miso oil and Moito.
- Fry baby eel, Japanese bread crumb and konbu powder.
- Mix all together until crumbs form.
- Lastly add silver dash.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 22/11/2024
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