THE SNACK PACK
Scallop sang choi bau
DEAN & NANCY ON 22, SYDNEY
MAKES 12 // PREP TIME 25 MINS // COOK 10 MINS
“Visually, this is a showstopper and full of bold and delicate flavours that are quick and easy to prepare,” says chef Jane Strode.
12 large Queensland saucer scallops,
without roe, on the shell
2 tbsp light olive oil
1 leek, white part only, thinly sliced
3 tsp finely grated ginger
1 carrot, cut into julienne
60 ml (¼ cup) oyster sauce
3 water chestnuts, cut into julienne
12 iceberg lettuce leaves
¼ cup shredded coriander leaves
1 Remove scallops from shells and pat dry with paper towel; clean shells, dry and reserve for serving.
2 Heat oil in a saucepan over medium heat. Add leek and ginger; cook, stirring occasionally until softened and almost translucent (5 minutes). Remove from heat and stir through carrot, oyster sauce and water chestnuts, then season to taste.
3 Using a 6cm-diameter round cutter, cut out round from lettuce leaves and place on reserved shells; place shells on a large platter and spoon 1 heaped tsp carrot mixture over lettuce.
Heat a large non-stick frying pan over high heat, drizzle scallops with extra oil and season liberally with fine cooking salt. Add scallops to pan and sear until golden (30 seconds to 1 minute). Turn and cook until just cooked but opaque in the middle (10-15 seconds). Working quickly,
