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Hanoi Scallops Recipe

Inspired by Elliott's Steakhouse

Time1h 30m

Serves4

Cauliflower Purée | Glazed Pork Belly | Curried Cashew | Dill Pistou | Turmeric Tuile

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Ingredients

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Cauliflower Purée

1 head Cauliflower florets

1/2 cups Heavy cream

2 tbs Butter

1 tsp Celtic sea salt

1/2 tsp White pepper

Glazed Pork Belly

1 lb Pork belly

1/4 cups Brown sugar

1/4 cups Aged soy sauce

2 tbs Rice vinegar

2 cloves Garlic, minced

1 tbs Ginger, minced

Curried Cashew

1 cups Cashews, raw

1 tbs Curry powder

1 tbs olive oil

1/2 tsp Celtic sea salt

Dill Pistou

1/2 cups Fresh dill

1 clove Garlic, minced

1/4 cups olive oil

1 tbs ReaLemon lemon juice

1/4 tsp Celtic sea salt

Turmeric Tuile

1/2 cups 00 bread flour

1/2 tsp turmeric powder

2 tbs Butter, melted

2 tbs Water

1/4 tsp Celtic sea salt

Hanoi Scallops

12 pieces Scallops, large

2 tbs olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Cauliflower Purée

Cook Cauliflower

Steam the cauliflower florets until tender, about 10-15 minutes.

Blend Purée

Transfer the cauliflower to a blender, add heavy cream, butter, salt, and white pepper. Blend until smooth.

Glazed Pork Belly

Prepare Pork Belly

In a saucepan, combine brown sugar, soy sauce, rice vinegar, garlic, and ginger. Bring to a simmer.

Glaze Pork Belly

Add the pork belly to the sauce and cook on low for about 1-2 hours until tender and glazed.

Curried Cashew

Toast Cashews

In a skillet, heat olive oil over medium heat. Add cashews, curry powder, and salt. Cook until golden.

Dill Pistou

Blend Pistou

In a food processor, combine dill, garlic, olive oil, lemon juice, and salt. Blend until smooth.

Turmeric Tuile

Prepare Tuile Batter

In a bowl, mix flour, turmeric, melted butter, water, and salt until smooth.

Bake Tuiles

Spread thinly on a baking sheet and bake at 350°F (175°C) for 10-12 minutes until crispy.

Hanoi Scallops

Sear Scallops

Heat olive oil in a skillet over high heat. Season scallops with salt and pepper. Sear for 2-3 minutes on each side until golden.