Scallops in pea puree sauce w/ curry quail eggs
This is A Yang's signature Dish

Ingredients:

4 Jumbo Scallops (Must be fresh, preferably hand dived ones)
4 quail eggs ( or 2 egg whites for healthier choice)
1 cup milk
1 tbsp flour
1 tbsp butter
1/3 cup frozen or fresh green peas
1/2 tsp curry powder
salt & pepper for taste.
Extra Virgin Olive Oil
Balsamic Vinegrette

Preparations:

Slice each jumbo scallops into two or three slices depending on the thickness, you want to achieve about 2 inch maximum for the scallops. Season with salt and pepper.

Pea Pure Sauce:

Heat the flour and 1/10th of the milk in a saucepan and keep stirring. Once all flour has been dissolved. Add the rest of the milk. Bring the heat up and add the butter and let it slowly cook and stirring until you get a thick texture. Dump the green pea into it and heat up the sauce slowly (Do not put on too high heat otherwise it might burn the sauce). At this point, you either want to mash the peas up for a non green sauce or pour everything into a blender and blend into a more consistent green looking sauce.

Cooking:

Heat up a frying pan with the olive oil. When you put the scallops in it should give off a sizzling sound. 2 mins on each side. Take them out. Fry the quail egg in same pan, at this point add curry powder to the quail egg and fry them to your liking. I find it easier to just use egg white because you can beat the egg whites up in a bowl with the curry powder.

Presentation:

On a flat plate. Pour each green pea sauce as round circles onto the plate. Should have atleast 4 circular sauces as there are 4 scallops in each dish. Once the sauce has been added on the plate, add a piece of scallop, then add little more pea pure, add the egg, then add little bit more green pea pure and then put another piece on top of the egg. So it would be in this layer format: green pea pure -> scallop -> quail egg -> scallop.

Do so for each of your sliced 4 scallops in a circular format on the plate and serve.

Done.