Perry’s Restaurant by Claud Beltran Offers a Menu that Chef Claud Happily Describes as “Cal Asian with a Twist”

 

Located on the ground floor of Pasadena’s 129-room Hotel Constance, Perry’s offers an experience that is unique among Pasadena restaurants. The special experience is driven by the menu. Among Chef Claud’s creations is a dish that balances the slightly nutty flavor of soba noodles and the sweetness of seared scallops. Here is his secret:

 

Scallops with Soba Noodles

 

3 Scallops (cleaned)
6oz Soba Noodles (cooked)
3oz Snow Peas (cleaned)
2oz Carrot Ginger Vinaigrette
½oz Micro Rainbow Greens (Garnish)
1e Shallots
1T Ginger
1T Soy Sauce

 

Carrot Ginger Vinaigrette

 

1c Carrot (shredded)
½c Vegetable oil
½c Rice vinegar
2T White Miso (shiro)

 

Scallops preparation

 

Dry scallops on towel, season. Heat pan, add 1 T oil, wait until pan is smoking, add scallops. Sear until dark golden brown.
Bring a pot of salted water to a boil, add soba noodles, cook until al dente, shock, and drain
Bring a pot of salted water to a boil, add snow peas, cook for 2 minutes, shock and drain.

 

Carrot Ginger Vinaigrette preparation

 

Place carrot, oil, vinegar, miso, shallot, ginger and soy sauce in a blender and puree until smooth

 

 

About Hotel Constance

 

Built in 1926 by prominent Pasadena socialite Constance Perry, Hotel Constance at 928 East Colorado Blvd. has been reimagined in recent years. It reopened in 2014 after a makeover by architects with Pacific Design Group. Phase II, which will include 24 new suites, meeting space, a pool and other accommodations, is set to be unveiled in 2017.

 

Perry’s is open from 6:30 a.m. to 10 p.m. Sunday through Thursday and 6:30 a.m. to 11 p.m. Friday and Saturday.

 

Call (626) 898-7900 or visit hotelconstance.com for more information.