Tantalizing Fine Dining Scallop
There are few pleasures in life as refined, and frankly as seductive, as the arrival of perfectly seared scallops on a gleaming white plate, glistening under warm butter and delicate wine sauce. These ocean jewels have been gracing royal banquets and home kitchens alike since the days of the Romans, who, unsurprisingly, knew a thing or two about indulgence. Today, scallops remain a darling of the fine dining world, especially when a premium touch, like that of Lawry’s The Prime Rib Jakarta, is involved.
But first: what exactly is a scallop?
Scallops are bivalve mollusks, relatives of clams and oysters, found in oceans worldwide. Their prized edible part is the adductor muscle, the bit that helps the scallop open and close its shell as it charmingly swims about. Sea scallops are larger and meatier than their bay cousins, and when cooked well, they offer a briny sweetness and firm yet delicate bite that’s unmistakable. Fun fact: the sweet flavor we all love? That comes from amino acids converting into glucose as the scallop dies (to a curious and delicious end).
When it comes to cooking, simplicity reigns supreme. Searing is the go-to method: pat your scallops dry, dust them lightly in flour, season generously, and then cook them in hot butter until golden. You’ll want to remove the tough side muscle before cooking, and, if you’re going all out, finish your pan sauce with a splash of wine, some garlic, shallots, a touch of Dijon, cream, and perhaps a squeeze of lemon. Think French coastal bistro, with a glass of white and the scent of butter in the air.
But why stop at the classics when innovation is on the table?
Enter Lawry’s new creation: the USDA Premium Scallop, a masterstroke in culinary elegance. Priced at IDR 420,000, this dish is not your everyday seafood affair. It pairs seared, caramelized scallops with a velvet-smooth sweet potato and carrot purée, all tied together with a luscious yellow wine sauce. It’s rich yet clean, earthy yet oceanic. It speaks in contrasting notes: the warmth of root vegetables, the brightness of wine, and the tender salt-kissed scallop at the center of it all.
Want to try to make it a home? We’ve got a recipe for you.
First, sear your flour-dusted, seasoned scallops in hot butter until perfectly golden on each side. Meanwhile, roast sweet potatoes and carrots until tender, then
For the sauce, deglaze your scallop pan with dry white wine, sauté garlic and shallots, stir in Dijon mustard and cream, then reduce. Add a splash of lemon and chopped parsley at the end.
To plate, spoon the purée onto a shallow dish, nestle the scallops on top, and drizzle generously with the golden wine sauce. Serve with a side of sourdough or buttery rice if you’re feeling luxurious (and you should be).
Now, where can you experience this delightful dish without lifting a finger, or a sauté pan?
Lawry’s The Prime Rib Jakarta is your answer. Known for serving fine dining in Jakarta with an opulent flair, this institution is where quality meat and polished service meet in an atmosphere of elegance. Think high ceilings, impeccable table settings, and a sense that time slows down just for your meal. While their name hints at steaks (and indeed, their prime rib is legendary), their Lawry’s menu is evolving with scallops, no less, into something even more refined.
Planning a celebration, corporate dinner, or just need a reason to wear something fabulous? Lawry’s offers online reservations with seating for up to 200 guests. Whether it’s a party, a high-stakes business meeting, or a romantic dinner, the space is as grand as the flavors it serves—and, importantly, hygienically maintained to perfection.
So go ahead, book your seat, and let a dish of USDA Premium Scallops remind you that life, when seasoned and seared just right, is very much worth savoring.
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