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Scallop Mi-Cuit

  • Scallop 300.0 g
  • Lemon Zest 2.0 g
  • Extra Virgin Olive Oil 15.0 g
  • Sea Salt 2.0 g

Watermelon Charred Tomato Gazpacho

Heirloom Tomato Salad

  • Heirloom Tomatoes, blanched and peeled 400.0 g
  • Rocket Leaves, washed and pat dry 40.0 g
  • Basil, washed and pat dry 10.0 g
  • Extra Virgin Olive Oil 40.0 g
  • Sea Salt 4.0 g

The umami from the scallops and the tanginess from the tomato salad blends well to whet your diners' appetites. The watermelon gazpacho provides a refreshing aftertaste to the dish, with Hellmann's Charred Tomato and Capers Dressing giving the dish a hint of charredness. 



  1. Scallop Mi-Cuit

    • Sear scallops in a pan till medium and set aside.
    • Slice them into 3 slices and drizzle with extra virgin olive oil, lemon zest and sea salt.
  2. Watermelon Charred Tomato Gazpacho

    • Mix well ingredients except olive oil in a mixing bowl.
    • Slowly whisk in olive oil once mixture is well mixed.
    • Set aside.
  3. Heirloom Tomato Salad

    • In a mixing bowl, mix well all the ingredients and set aside.
    • Plate and assemble.