高山日式铁板料理餐厅

Ingredients:

• 5 pcs Hokkaido Scallop
• 5 slices French Baguette
• 2 tbsp Oil
• Salt and Black Pepper
• Sliced Sushi Seaweed
• 1tsp Herbs Butter
• ½tsp Tomato and Onion Salsa

Herbs Butter:

• Chopped Fresh Tarragon
• Chopped Fresh Chervil
• Chopped Fresh English Parsley
• Chopped Fresh Italian Parsley
• 80gm Unsalted Butter
• 1tsp Herbs Butter
• 10gm Garlic
• 2gm Salt
• 5gm Ground Almonds

Tomato and Onion Salsa: 

• 10gm Diced Onion
• 10gm Diced Tomato
• Chopped Fresh Coriander
• 30gm Extra Virgin Olive Oil
• 30gm Vinegar

Method

1. Season the scallop with salt and black pepper.
2. Drizzle oil on the teppanyaki hot plate then cook the scallop for 1 minute each side.
3. Toast the baguette on the hot plate.
4. Place the scallop on the baguette and finish with melted herbs butter.
5. Finish with tomato and onion salsa and sushi seaweed.

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