Overlooking the Pacific Ocean at The Inn At Spanish Bay at Pebble Beach Resorts, Roy’s at Pebble Beach is an internationally-influenced eatery that serves up Hawaiian fusion food. Concepted by Roy Yamaguchi, celebrity chef, James Beard Award winner and the father of Hawaiian-fusion cuisine, and led by Chef de Cuisine Pablo Mellin, the venue offers an eclectic dining menu along with a dynamic wine list. Guest favorites range from Misoyaki Butterfish to “Dynamite” Crab Crusted Day Boat Scallops, and a Papaya-Crusted Pork Chop.
For some Hawaiian-themed summer fun, try this Roy’s at Pebble Beach restaurant’s recipe at home:
“Dynamite” Crab Crusted Day Boat Scallop with Black Bean Blanc Sauce
For the scallop
- 16 pieces Dayboat scallop or dry u-10 sea scallop
For the dynamite crab crust use:
- 4 oz. Dungeness crab meat
- 4 oz. Mayonnaise
- 4 oz. Sauteed sliced onion, shiitake mushroom and spinach
To prepare salad oil you’ll need:
- 1 teaspoon Lemon juice
- 1 teaspoon Sesame oil
- ½ teaspoon Fish sauce
- Pinch Chili pepper (if you like spice)
Sauté with salad oil until cooked and cool down to room temperature.
To make the black bean sauce you’ll need:
- 2 oz. Black bean paste
- 2 oz. Sake
- 2 oz. Mirin
- Little Sambal Chili Paste
Heat black bean paste, sake and Mirin. This is going to catch on fire, reduce by 3/4 after flames go out.
To create the beurre blanc (butter sauce), you will need
- 2 oz. White wine
- 2 oz. White wine vinegar
- 2 oz. Sliced shallots
- 4 oz. Heavy cream
- 8 oz. Dice cut unsalted butter (keep refrigerated until use)
Mix white wine, white wine vinegar and shallots, then cook and reduce by half. Add cream and reduce until thick. Add cold butter slowly over low heat until melted.
Sauté a little olive oil in a pan on high heat. Sauté scallops for about one-minute each side – scallops should be nice and brown in color. Add crab crust to each scallop. Put scallops in the oven until the crab crust is a nice brown color. Choose any garnish (white rice, vegetables, mashed potato, whatever you want) on the serving plate. Scallop on vegetables. Then black bean sauce and butter sauce.
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