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  • Frozen calamansi juice (mixed with honey and water)
  • 8 pcs fresh Japanese Scallops, not frozen, sliced thinly
  • A dash of icing sugar
  • 100 g grated fresh chorizo
  • 50 g shallots, julienne
  • 60 mililiter extra virgin olive oil
  • 15 g capers, finely chopped
  • A bundle of fresh organic salad, assorted
  • 60 g feta cheese
  • 30 ml lemon juice
  • 13 ml aged balsamico 15 or 25 years will be good or balsamico reduction
  • Few sprouts of Micro greens (garnish)
  • Sun-dried tomato (garnish)


  1. Roast the shallots with some icing sugar and a few drops of oil for 150 degrees Celcius for about 10 minutes. Do not burn.
  2. Season the scallops with lemon, extra virgin and rock salt, set aside for a minute or two.
    Toss the salad in a bowl, add the feta and the extra virgin olive oil and a drizzle the balsamico. Gently mix and season to taste.
  3. On a plate, arrange the scallops nicely. Plate the salad near the scallops and top each scallops with  bits of chorizo, micro greens, sun-dried tomato, capers and the shallots
  4. With a fork, scrape the calamansi gelato and set on top of the scallops then sprinkle some Micro green on the scallops.

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(63 2) 633 8888 ext. 2922


Second Floor, Tower Wing

Operating Hours

11.30am - 2.30pm (Monday to Friday)

6.00pm - 10.30pm (Daily)

Dress Code

Smart Casual

Smoking Policy

Smoking is not permitted in Paparazzi.