While we love Chinese New Year as much as the next person, but if you are as sick of all the turnip cakes, Chinese stews and casseroles as we are and desperately in need of some European flavours, this video is for you.

This week, we head to Shore, the chic restaurant and bar at L Place to learn from chef Jason Black how to prepare one of our all-time favourite seafood dishes: pan-seared scallops. In this video, not only we will learn how to pan-seared the sustainable scallops to perfection, we will also learn how to pair the scallops with lemon vinaigrette and pea purée to bring out the molluscs' subtle and sweet flavour.

Ingredients (serves 4):

20 pcs Hokkaido scallops
5 tbs cooked green split peas
3 tbs applewood smoked bacon (chopped)
1 tsp butter
3 tbs clarified butter
Salt, to taste
Pepper, to taste
8 tbs lemon and parsley vinaigrette (recipe below)
8 tbs pea purée (recipe below)

Lemon parsley vinaigrette
15ml lemon juice
10ml apple cider vinaigrette
1/2 tsp Dijon mustard
1/2 tsp chopped shallot
100ml vegetable oil
1 tsp honey

Pea purée
1 cup frozen peas
2 tbs butter
75ml cream
Salt, to taste
Pepper, to taste