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Pan fried to a medium-medium rare doneness, the scallop is paired with a miso beurre blanc (a sauce of butter, white wine, fennel, shallots and white miso); and dulse seaweed, sea lettuce and chives are added before serve. To enhance the mouthfeel and give the dish an additional texture, deep fried Australian russet potatoes are added for the crispiness while complementing the tender nature of the scallop.
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Maggie Joan’s Dining & Bar
Address: 110, Amoy Street (Entrance from Gemmill Lane), Unit 01-01, Singapore 069930
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