Pink Peppercorn Scallops

by Mom Tri’s Kitchen at Villa Royale

Kata

Executive Chef Sura Putha, Executive Chef Darren Wiper

Mom Tri’s Kitchen at Villa Royale
www.villaroyalephuket.com

Ingredients

20 gm diced baby artichoke
15 gm diced tomato
Crushed pink peppercorn: one pinch
15 gm orange segments
10 gm sliced spring onion
5 gm sliced shallots

Method:

Mix all the ingredients together and add a pinch of salt.

Salsa verde

1 bunch parsley
5 gm capers
50 ml extra virgin olive oil, salt
2 cloves garlic
1 lime
Pepper

Method:

Roughly chop the parsley, garlic and capers.

Add the olive oil until it forms a paste.

Squeeze the juice of one lime add salt and pepper for seasoning.

About the Chefs

Executive Chef Sura Putha has been working as a chef for Mom Tri's for over 10 years. Executive chef of the award-winning Mom Tri's Kitchen for over 7 years, his previous experience includes working at Mom Tri's Boathouse and Le Meridien in Jakarta. Additionally he has trained with some of the best French chefs including Michelin Chef Kristof Muller. At Mom Tri's Kitchen there are regular chef reccommendations in addition to the extensive menu regularly updated to satisfy gourmet diners who are always looking for something new.

Executive Chef Darren Wiper is the executive chef at Mom Tri’s Kitchen in charge of the European food menu. Executive Chef Darren, originally from the UK, worked at fine dining restaurants in Bermuda and the Côte d’Azur. In Bermuda he was executive chef at the 5-star Fresco’s restaurant & wine bar which specializes in 8-course wine dinners of Mediterranean cuisine. Prior to this he was sous chef at the Relais des Coches restaurant in Tourrettes Sur Loup, France.