Interesting thing, but I had met Harlan in Hong Kong more then 10 times. He is a really cool guy, very charismatic, looks so strict and cold, but in the meantime, very enthusiastic with the photoshoot. “Boom, Boom, it’s cool! It’s so cool!”, -he said, looking at my photos of him and his dish.

The mysterious man with lots of “shades”. Now he’s standing next to you, modestly and discreetly, as a Chinese, watching the creative process without any words, and the next second he passionately discusses pictures, waving his hands, as an Italian, and showing me what angle should I take to take a photo of this dish.

Carpaccio reflects the internal character of the chef

I love such kind of people, the strange ones, charismatic, passionate, people in love with their profession. That’s why I’m strongly recommending to cook this dish to try its amazing flavor. It’s really very good!

This dish was created for the opening of Gold restaurant. It has now become the signature dish. The sweetness of the Hokkaido Scallop, the texture of the 52 degree slow-cooked Italian egg and the fragrant taste of the white truffle dressing just says boom boom boom.

And we started to shoot an excellent carpaccio …

Scallop Carpaccio, Soft Cooked Egg and White Truffle Dressing Recipe
Recipe Type: Seafood
Cuisine: Italian Cuisine
Serves: 4
  • For the Hokkaio Sea Scallops:
  • 8pcs Hokkaio Sea Scallop
  • 4pcs japanese Egg(Slow-Cooked)
  • 80g Citrus Dressing
  • 40g White Truffle Dressing
  • 80g Romaine Lettuce
  • 10ml White Truffle Oil
  • Snipped Chives
  • Extra Virgin Olive Oil
  • Salt and Pepper
  • Citrus Dressing :
  • 2g Orange Zest
  • 2g Lemon Zest
  • 10g Fresh Orange Juice
  • 10g Fresh Lemon Juice
  • 5g Teriyaki Sauce
  • 10g Japanese Soy Sauce
  • 5g Garlic Mash
  • 50g Extra Virgin Olive Oil
  • Salt and Pepper
  • White Truffle Dressing :
  • 15g Black Truffle Paste
  • Half pc Italian Egg Yolk
  • 50ml Black Truffle Juice
  • 100ml Corn Oil
  • 50ml White Truffle Oil
  • 0.5 tbsp Sherry Vinegar
  • Salt and Pepper
For the Hokkaio Sea Scallops:
  1. Slice sea scallops into two pieces.
  2. Marinate with two spoons of citrus dressing.
  3. Add chopped chives on top.
  4. Arrange dish with chopped Romaine lettuce on bottom of plate.
  5. Add sea scallop and slow cooked egg on top.
  6. Drizzle with white truffle oil, olive oil, and top with white truffle dressing, summer truffle shaving.
Slow cooked egg:
  1. Place organic egg in a saucepot with water heated to 56 degrees. Celsius for 50 minutes.
Citrus Dressing:
  1. Zest orange and lemon.
  2. Place all others ingredients in a bowl.
  3. Add olive oil, season to taste, and whisk thoroughly.
White Truffle Dressing:
  1. Place egg yolk only in bowl. Whisk constantly adding corn oil slowly until it thickens.
  2. Add all others ingredients.
  3. Mix well and season with salt and pepper.

And it is not a standard meat carpaccio it’s absolutely special recipe of carpaccio of scallops with egg and white truffle sauce. I was even a witness of the cooking of fruit carpaccio.

Not for nothing carpaccio called carpaccio, in honor of Vittore Carpaccio – the painter of the Renaissance, whose paintings have just abounded in all sorts of colors, shades of red and white.

Carpaccio reflects the internal character of the chef, mixing, almost incompatible ingredients, like himself, Harlan. Where is the American prudence and daydreaming, combined with China’s fast and quiet, and the Italian passionate love for his work.

Harlan Goldstein Chef at Gold by Harlan Goldstein

And when you try you can not figure out what’s inside …