Pink Peppercorn Scallops
by Executive Chef Sura Putha and Executive Chef Darren Wiper, Mom Tri’s Kitchen – Villa Royale, Kata
At the elegant Mom Tri’s Kitchen overlooking Kata Noi Bay, Chefs Sura Putha and Darren Wiper craft a delicate balance of Thai and European artistry. Their Pink Peppercorn Scallops bring the sea’s freshness to life with a bright, textural mix of baby artichokes, tomato, and orange — finished with a vibrant parsley and caper salsa verde.
Ingredients
Scallop Salad Base
20 g diced baby artichoke
15 g diced tomato
1 pinch crushed pink peppercorn
15 g orange segments
10 g sliced spring onion
5 g sliced shallots
Pinch of salt
Salsa Verde
1 bunch parsley
5 g capers
50 ml extra virgin olive oil
2 cloves garlic
Juice of 1 lime
Salt and pepper to taste
Method
Scallop Salad Base
Mix baby artichoke, tomato, orange, spring onion, shallots, and pink peppercorn. Add a pinch of salt and toss gently.
Salsa Verde
Roughly chop parsley, garlic, and capers. Combine in a bowl and add olive oil, mixing until a coarse paste forms. Add lime juice, then season with salt and pepper.
To Serve
Sear fresh scallops lightly in olive oil until golden on each side. Place the artichoke-tomato mix on the plate, top with scallops, and finish with a drizzle of salsa verde.
