But, he’s better known for having prepared the royal wedding dinner for Prince William and Kate Middleton, last year. Here, the chef talks about the miracle of scallops (an edible bivalve mollusk with a ribbed fan-shaped shell), in a rapid-fire interview:
Why do you frequently indulge in scallops as an ingredient for your dishes?Cooking the ingredient takes only a few seconds. It just makes for good and honest food.
What’s your favourite memory associated with the product?Eating it very simply with black bean sauce, when I visited a random food stall in Hong Kong.
What’s the best way to cook scallops?Fry them for 55 seconds, on each side. Then, top it with fermented black bean sauce, and garnish it with lots of coriander.
What are the most common mistakes people make when cooking this ingredient?They tend to overcook it. That’s what makes scallops rubbery.
If it has to be paired with wine?Go for Champagne. It’s a great excuse to pull out a fresh bottle.