Bringing French authenticity to the streets of Hong Kong, Chef Patrick Goubier has firmly established himself amongst the French expat community and locals alike as a genuine name for French cuisine – an often misled genre with a myriad of so-called French restaurants that fall short of the real thing. With both a restaurant and deli under his apron straps (both named appropriately after the maestro himself), Chef Patrick has adapted and elevated many dishes to the refined palate of Hong Kong whilst maintaining an aforementioned authenticity in taste and flare. One such recipe is his Marinated Scallops with Watercress and Wasabi – a dish that sums up the shores of Brittany, yet introduces an Asian twist with the use of wasabi, topped with fresh raspberries to balance the acidity with sweetness. Simple, fresh and elegant, this dish is perfect for the summer, and is an example of the quality and ingenuity that Chef Patrick brings to his Chez Patrick Restaurant that’s well worth the visit for a change from soft baguettes to foie gras on rice.
01 8 Pieces Fresh Hokkaido Scallops
02 100g Watercress Leaves
03 1 Lemon
04 100 ml Virgin Olive Oil
05 10g Wasabi Paste (Add according to taste)
06 Salt & Pepper
07 12 Pieces Raspberry
Ingredients from left to right:
(Top) Virgin olive oil, Lemon, Wasabi, Salt, Pepper,
(Bottom) Raspberry, Hokkaido scallops, Watercress.
Clean and collect leaves off of the fresh watercress. Plunge the watercress in boiled & salted water.
After boiling, immediately refresh in iced water to cease the cooking process, keeping all the chlorophyll (that lovely green colour) in.
Drain the watercress and press it to remove any excess water.
Chop the blanched watercress in order to blend it easily.
Zest and juice the lemon.
Add all the above into the blender, then add the wasabi.
Add ground fresh black pepper, salt and virgin olive oil into the mix.
Set the nice green homogeneous sauce aside in a bowl
Slice the scallops in two if you find them too big.
Season them with salt and freshly ground black pepper.
Cover the scallops nicely with the watercress and wasabi sauce to flavor them.
Top the scallops with a raspberry each that brings some sweetness to balance the acidity of the sauce.
Top with a blade of chive.
Serve immediately for its lovely, refreshing taste.