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
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
