A shell-ebration
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A shell-ebration

Scarlett Bangkok kicks off 2023 with Coquilles Saint-Jacques scallops

A shell-ebration

A popular after-work spot to unwind on Silom would be Scarlett Bangkok at the Pullman Bangkok Hotel G. Known for its cheese and charcuterie offerings, the semi-rooftop lounge and restaurant is now turning it up a notch, and we aren’t talking about the view it offers.

Coquilles Saint-Jacques scallops are a highly coveted delicacy renowned for their briny, sweet taste and tender texture that’s akin to butter. Known as the “Great Scallop” or “King Scallop”, these molluscs are identified by their large, flat shell and often enjoyed on their own or with light, indulgent sauces.

Scarlett brings them fresh from the bays of Normandy in a special Coquilles Saint-Jacques menu, on offer till Feb 28 from 5pm. The Norman scallops are prepared in four different variations, ranging from fresh to seared, with each dish promising to bring out the very best in this French classic.

Begin with a Ceviche de Saint-Jacques, move on to the Saint-Jacques Lutée, a classic French dish where they are served en croute. But the luxury doesn’t stop there. The Saint-Jacques à la Truffe is a duo of scallops served with delicate slices of truffle, while the more rustic Saint-Jacques à la Plancha is where the scallops are cooked on a hot plancha for a delicate, almost smoky crust on the top which contrasts perfectly with its natural sweetness. Dishes from the Coquilles Saint-Jacques menu start from B790++.

Of course, it’s not enough simply to savour these coveted scallops on their own – they come with a wine pairing, should you be so inclined. Wash them down with the aromatic and tropical Alsace Domaine Zind Humbrecht Gewürztraminer 2018, a juicy and oaky Pouilly Fuisse Maison Verget “Terroirs de V” 2017, and if you’re feeling bold, the smooth and savoury Domaine Fontaine Gagnard Pommard 1er Cru Les Rugiens 2016.

If you’re like me and love a good bone marrow, the L’Os à Moelle (B580) is a lip-smacking dish. Bone marrow comes with tomato confit and breadcrumbs. If you’re worried that it may be too rich, the tasty chimichurri helps deliver a freshness to the dish. If you’ve got a sweet tooth and we aren’t judging, try the Ile Flottante (B350 ), a soft meringue, caramelised popcorn, vanilla sauce, Baileys liquor, which is a classic!

Call 096-860-7990, email scarlettbkk@randblab.com or Line: @scarlettbkk.

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