Coast Restaurant and Bar

Blow-torched Hokkaido Scallops with Dragon Fruit, Garden Leaves, Cashew Nuts and Tiger Beer

Ingredients (serves 4 persons)

  • 8 pcs scallops, raw and sliced
  • 100ml light Shoyu sauce
  • 50ml yuzu juice
  • 5ml fish sauce
  • 5ml sesame oil
  • 15ml extra virgin palm oil

For the soil 

  • 50g shrimp crackers
  • 25g fried shallots
  • 75g roasted cashew nuts
  • 50g fried yam chips

To finish 

  • 5 young pepper leaves
  • Herbs
  • Tiger beer
  • Maldon sea salt
  • 20g dragon fruit, peeled and cut

Method

  1. With a sharp knife, slice the scallops into three even round slices
  2. Place the sliced scallop into a non-reactive shallow bowl.
  3. Add the wet ingredients to the bowl and let the scallops marinate for 5 minutes.

For the soil 

  1. Put all the ingredients for the soil into a thermomix and blend for 1 minute on high.
  2. Reserve in an airtight container.

To finish

  1. Arrange the scallops on a heat-proof dish and blow-torch the surface of the scallop, making sure that only the blue flame touches the scallop. It should be a quick torch. The surface will char slightly.
  2. Arrange the scallops on the plate, alternating with the soil. Arrange the dragon fruit randomly and garnish with the herbs, leaves and beer.

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Phone

(60 88) 797 888 ext. 6304

Location

Beachfront

Operating Hours

Breakfast
6.30am - 10.30am

Dinner
6.30pm – 10.30pm

Bar
4.30pm till late

Happy Hour
4.30 pm – 5.30 pm
10.00 pm – 12 midnight

Dress Code

Smart Casual (no shorts or flipflops)

Smoking Policy

Smoking is permitted only at the outdoor deck.

Children's Meal Plan

For registered hotel guests, children under the age of 12 can enjoy complimentary buffet meals when accompanied by a paying adult, up to a maximum of 2 children. In excess of 2 children under the age of 12, a 50% discount of the buffet price will be given.

For non-registered guests, 50% discount will be given on buffet meals for children under the age of 12.