Menu #3 [Foodie Bloggers Charity Event 2009] Pan seared Scallop and scrambled egg with chives

I choose scallop for this event simply because they are cute and a unique shellfish. It would be nice if someone could supply me hand caught Scallop than the dredged ones. You can buy them at Utama Grand or Hua Ho.I bought mine from Utama Grand. Try to pick the nicest of all. Since this Scallop had been dredged, You will see a lot of bruises on the texture. So take your time before buying it. Yes, its expensive, but you'd rather make your own then paying for some establishment overly charged price just to make them look pretty and expensive.

Pan Seared Scallop and Scrambled Egg with chives.

Ingredients:

• Large Frozen Scallop - 3 pieces
• Eggs = 3 whole Eggs and 1 Egg Yolk
• Local Fresh Chives - Chopped finely
• Cream and Butter
• Salt & blackpepper

To cook the Scallop: Make sure the Scallop is thoroughly thawed, dry them in the fridge then pad them dry with clean tea towel. This will reduce the water content absorded in the Scallop when coooking. Depend on size, Seasoned with salt & pepper then cook the Scallop about 2 minutes or so on a medium high heat with butter on each side.

Pan Seared Scallop with butter.

To make Scrambled Egg: Whisk 3 eggs and the egg yolk with a little bit of cream and salt to taste. Cook on a non Stick Pan with butter. When it start to scrambled, throw the chopped Chives and bind it together. Make sure its not to dry. Leave a little bit of moist.

This dish can be quite impressive if you put a little Green salad leaves or you could drizzle flavoured oil to it. It's fun for a small party, be it as a canapes or Starters. For chefs working in a restaurant, put this on your menu.

Regards,

Chef Pol