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Pan-seared scallops with clam jelly, lemon-marinated vegetables, chardonnay white wine sauce and barley grains with executive sous chef Andreas Askling from the Caravelle Hotel in HCM City.

The Swedish chef’s unique Scandinavian style and extensive international experience brings new exotic flavours to the Caravelle’s Reflections restaurant. His pan-seared scallops with white wine sauce has been an instant stand-out. The white wine sauce is the decisive element that makes the dish unique and aromatic. The dish can be served either as a starter or main course

Chef Andreas Askling

Ingredients: 4 persons

• Scallop: 400g

• Clams: 400g

• Chardonnay white wine: 300ml

• Onion, chopped: 20g

• Garlic, chopped: 5g

• Water: 300ml

• Gelatin sheets: 2 pcs

• Agar agar: 3g

• Assorted vegetables: 200g

• Cream: 200ml

• Lemon juice: 50ml

• Chives, chopped: 5g

• Barley grains: 120g

• Chicken stock: 100ml

• Shallot onions, chopped: 25g

• Butter: 40g

Method:

• Saute chopped onion and garlic in olive oil, add cleaned clams, then wine and water. Put a lid on the pot and cook until clams open, strain and take 400ml of the clam liquid and add soaked gelatin and agar agar. Whisk well and set aside.

• Remove clams from the shell and place in a terrine mold pour over the clam/ gelatin liquid and place in the fridge for at least six hours to set, cut in desired shape and heat in the oven at 80oC for 10 minutes.

• Reduce the remaining clam liquid with cream to desired consistency, season to taste with salt and pepper.

• Blanch your favourite vegetables and marinate with lemon juice and chopped chives. Slowly heat just before serving.

• Cook barley grains with onion and chicken stock. Finish off with butter and season with salt and pepper.

• Season scallops with salt and pepper and pan-sear in butter until medium-rare.

• Plate according to picture