The Signature Scallop is perfect for the autumn and winter seasons. The dish plays with different textures of sunchoke also called “Jerusalem Artichoke.” The taste is between the artichoke and potato, and is elevated with black truffle.
Olivier Pistre, Executive Chef of Pudong Shangri-La, Shanghai, is from Castres, France. He has worked at several Michelin-starred restaurants in luxury hotels in France and Monaco, including Michel Chabran, L'abeille, La Palme d'Or in Cannes. Mr. Pistre joined Pudong Shangri-La, Shanghai in 2019 and conceives innovative menus and experiences for the hotel's restaurants and bars, taking guests on a culinary journey with him.
Ingredients Sunchoke Ragout
15g Chopped Shallots
250g Peeled Sunchoke
30g Brown Butter
30g White Wine
2g Thyme
40g Chicken Stock
50g Cream
25g Chopped Black Truffle
2g Chopped Parsley
QS Salt
Instructions
1. Roast the sunchoke in its skin, wrapped in aluminum foil, in the oven at 170°C for 1 hour. Remove the skin and set aside the flesh. Dice the sunchoke into small pieces.
2. In a pan, cook the butter over low heat until it becomes light brown. Add the shallot, garlic, and thyme, and sweat them until tender. Add the sunchoke dice and chopped truffle to the pan.
3. Deglaze the pan with white wine, then add chicken stock and cream. Cook over low heat for 5 minutes. Season with salt and add chopped parsley before serving.
Ingredients Sunchoke Veloute
15g Chopped Shallots
250g Peeled Sunchoke
30g Brown Butter
30g White Wine
2g Thyme
160g Chicken Stock
180g Cream
QS Salt
Instructions
1. Preheat your oven to 170°C. Cook the sunchoke in its skin, wrapped in aluminum foil, for 1 hour. Once cooked, peel off the skin and set the flesh aside. Cut the sunchoke flesh into small dice.
2. In a pan, cook the butter over low heat until it becomes light brown. Add the shallot, garlic, and thyme, and sweat them until tender. Then, add the sunchoke dice and chopped truffle.
3. Deglaze the pan with white wine, and then add chicken stock and cream. Cook over low heat for 20 minutes.
4. Finally, blend the mixture in a blender, season with salt to taste, and then it’s ready to serve.
Ingredients Fresh Scallop
1 piece Fresh Scallop
5g Olive Oil
Instructions
Season the scallop with a pinch of salt and in a hot pan, add the olive oil and sear the scallop on both sides.
Ingredients Decoration Garniture
5g Chervil
10g Crispy Guanciale
2g Croutons
Instructions
Take one thin slice of guanciale (Italian cured pork neck) and cook it in a pan over low heat on both sides until it is browned. Once cooked, remove it from the pan, and cut it into small pieces.
Platting
1. In a deep plate, ideally a soup plate, place the sunchoke ragout in the center. Top with the seared scallop. Add croutons and crispy guanciale. Garnish with chervil.
2. Serve the sunchoke velouté in a separate jar. Pour it over the plate at the last minute, in front of the guest.
Nestled on the 36th floor of Grand Tower of Pudong Shangri-La, Shanghai, Jade on 36 Restaurant is a creation of the renowned designer Adam D. Tihany. The restaurant’s opulent design seamlessly blends modern and classic elements. With its ingenious fusion of contemporary style and traditional elegance, it offers diners a chance to relish exquisite French cuisine while enjoying the enchanting views of the Bund and the city’s magnificent skyline.
Jade on 36 Restaurant
Tel: (021) 2828 6888
