Scallops, XO Sauce, Fried Seaweed and Bottarga - Chef Recipe by Spencer Patrick

Ingredients

24 scallops in the shell
3 heads bok choy, cut to 0.5 cm thick
150 g XO sauce
Vegetable oil for deep frying

Garlic butter:

12 cloves garlic
250 g unsalted butter

200 g bottarga

Rind of 2 oranges, dehydrated

Method

Garlic butter:

Crush garlic and add to melted butter. Cook gently in a saucepan for 20 mins & strain infused butter into a bowl for later.

Bottarga garnish:

Use a fine micro plane or grater to grate bottarga.

Place bottarga and orange zest into a spice grinder and blend to a powder consistency, set aside.

Bok choy:

Heat enough vegetable oil to 180 C in saucepan to deep fry.

Quickly fry bok choy pieces (5-10 seconds) in your oil, place on absorbent paper.

Scallops:

Preheat oven to 180 C.

Arrange scallops on a baking tray add a teaspoon of garlic butter and 1/4 teaspoon XO sauce on top of each.

Place scallops in oven and cook until medium rare (3-5 minutes).

Plating:

Place scallops on serving plates (6 per person), add crispy bok choy to each scallop and sprinkle with bottarga powder. Serve with lemon or lime wedge.

(Bottarga is cured fish roe available from good fish wholesalers. If you can't find just use orange zest).

Recipe provided by Harrisons Restaurant