Pan-seared Saint Jacques

Description
Known for its succulent and juicy texture and rich oceanic flavour, scallops are loved by many around the globe and it is staple seafood in many countries. Saint Jacques are large in size and yet packed with intense flavour. Here is a delicious recipe with Saint Jacques served at Berjaya Tioman Resort which will certainly be a treat for your palate.

Ingredients

 * 40g  Australian scallops/Saint Jacques
 * 5g Onion
 * 5g Garlic
 * 10g Button mushrooms
 * 50ml cooking Cream
 * 20ml White wine
 * 2g Madras curry powder
 * 30g Angel Hair Pasta
 * 10g Mix Mesclun
 * 20ml Honey
 * 5ml Fresh Lemon
 * 20ml Olive oil
 * 2g Crushed Black pepper
 * 20g Butter
 * Salt to taste

Method of preparation

 * 1) Marinate the scallops with salt, pepper and olive oil for 10-15minutes and sear it in a pan with butter until half-cooked.
 * 2) Saute the onions, garlic and Mushrooms with Madras Curry Powder and glaze with white wine. Continue to saute until the liquid is reduced to half. Then add the cooking cream.
 * 3) Season with salt and pepper to taste
 * 4) Blanch the Angel Hair pasta for Al Dente only and then season with salt, pepper and toss everything together it with a little bit of olive oil.
 * 5) Serve hot with a glass of wine.