One chef, one ingredient: Anton Mosimann talks scallops
- Published: 3/12/2012 at 03:49 PM
- Online news:
If you are what you eat, then it could be said that chefs are what they cook. In an exclusive series from Relaxnews, some of the top chefs from around the world share their favorite food ingredient to prepare and eat, every week. Whether it be peas, apricots, or sea urchin, the answers are as varied as the chefs themselves. This week, Michelin-starred Swiss chef to the British royals Anton Mosimann talks scallops.
Swiss chef Anton Mosimann's favorite ingredient? Scallops. ©jreika / shutterstock.com & Swiss-born chief Anton Mosiman ©AFP PHOTO ADRIAN DENNIS
Mosimann may be well-known in the food world for having created “cuisine naturelle” in the mid-1980s, a philosophy that eschewed the trend of bathing proteins in rich, heavy, cream-based sauces, but he’s perhaps better known among the masses for having prepared the royal wedding dinner for Prince William and Kate Middleton last year.
When in Paris this summer for the Club des Chefs des Chefs –- a gathering of chefs to the heads of state around the world –- Mosimann spoke to Relaxnews of the miracle of scallops in a rapid-fire interview.
Relaxnews: Why did you choose this ingredient?
Anton Mosimann: Cooking it takes just seconds and it’s good honest food.
What’s your favorite memory associated with the product?
Eating it simply with black bean sauce at a food stall in Hong Kong.
What’s the best way to cook it?
Fry the scallops for 55 seconds on each side, top it with fermented black bean sauce, and top with lots of coriander.
What are the most common mistakes people make when cooking this ingredient?
Overcooking it. That’s what makes them rubbery.
Champagne. It’s a great excuse to pull out the Champagne.
About the author
- Writer: AFP Relax News
Position: News agency