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VICKY CHENG

VEA ✽ — Hong Kong SAR, China

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GRILLED SCALLOPS WITH LEMON CREAM

GRILLED SCALLOPS WITH LEMON CREAM

  • STARTER
    4 PERS.
  • timing
    45MIN
  • preparation time
    30MIN
  • Cooking time
    15MIN

INGREDIENTS

SCALLOPS

6 live scallops

10g olive oil

LEMON CREAM

50g cream

5g freshly squeezed

lemon juice

1g lemon zest

2g lemon syrup (remaining

syrup from lemon confit)

Pinch of salt and pepper

CONFIT LEMON SLICE

2 lemons

200ml water

200g sugar

LEMON VINAIGRETTE

50g extra-virgin olive oil

50g freshly squeezed

lemon juice

Pinch of salt

PLATING

Lemon zest

Fennel frond

RECIPE DEVELOPMENT

Step 1 CONFIT LEMON SLICE 

Cut the lemon into very thin whole slices (a mandoline makes this easier). Bring sugar and water to a boil, add lemon slices, stir, and bring back to boil. Remove from heat, cover, and cool to room temperature. 

Step 2 LEMON VINAIGRETTE 

Whisk together the olive oil, lemon juice, and a pinch of salt. 

Step 3 LEMON CREAM 

Squeeze fresh lemon juice into the cream and bring to a boil. Whisk until smooth and add the lemon zest, lemon syrup, salt and pepper. 

Step 4 SCALLOPS 

Clean and remove the small side muscle from each scallop. Rinse under cold water and pat dry with paper towels. Slice scallops in half (for thinner slices, use a wavy-edged potato knife). Heat olive oil in a pan on medium-high heat until it slightly smokes. Sear scallops for 30 seconds only on the cut sides. Remove from pan, leaving scallops half raw. 

Step 5 FINISHING & SERVING INSTRUCTIONS 

Scoop a spoonful of lemon cream on the plate. Place slice of scallop on top and follow with slice of confit lemon; repeat twice more to complete the circle. Sauce the vinaigrette around the scallop. Grate fresh lemon zest on top and garnish with fennel frond.
 

Krug Grande Cuvée
171ème Édition

The tanginess and fragrance of the local lemon beautifully complement the refreshing citrus aromas of Krug Grande Cuvée 171ème Édition. The Champagne’s slight gingery flavour also enhances the freshness of the shellfish.

VICKY CHENG

VEA

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The Zest is yet to come. In 2023, we celebrate a beacon of generosity and vitality, and the first fruit to be elected Single Ingredient: the vibrant citrus called lemon.

Krug Grande Cuvée
Krug Grande Cuvée
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