Royal China Club on Baker Street was recently awarded the coveted three-tier Pagoda Trophy, the highest accolade possible, alongside Hakkasan and Hutong at the Legacy of Taste Awards 2015.
Award-winning Head Chef Billy Wong here kindly provides a recipe for Royal China Club’s delicious Pan Fried King’s Scallop with Foie Gras.
Recipe
Preparing the Foie Gras:
- Cut a piece of Foie Gras the same size as the scallop; season with a bit of salt and white pepper, than coat slightly with flour.
- Wait till the pan is hot, and then put the piece of Foie Gras in to the pan to fry, keeping medium flame – no need for oil.
- After about 1 minute the natural fat of the Foie Gras will melt.
- Take out the Foie Gras and get rid of the fat, then repeat the same frying process on the other side.
Preparing the Scallop:
- Separate the king’s scallop from the shell and rinse under the tap.
- Soak up the excessive water with a clean cloth.
- Heat up the pan and put in a few drops of olive oil.
- Pan fry the scallop until slightly brown.
- Turn round the scallop and fry the other side until slightly brown.
Preparing the sauce:
- Warm up the pan.
- Add finely chopped shallot and red wine.
- Use medium flame and keep stirring till warm.
- Sprinkle a bit of black pepper on top.
Serve:
Sandwich the cooked scallop on a plate with 2 pieces of the prepared Foie Gras. Pour the sauce on top and serve.
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