Page 80 - Port Douglas Magazine 38

recipe.

SCALLOPS WITH XO SAUCE,

FRIED SEAWEED & BOTTARGA

Serves 4
6 Scallops per serve

The scallops at Harrisons are a staple menu
feature and hands down crowd favourite.
Pop in to Port Seafood on Warner Street to see
my fish supplier John for the best scallops to
use in recreating this signature dish!
Enjoy,
Spencer
INGREDIENTS
SCALLOPS
24 fresh scallops in the shell
3 heads bok Choy (greens cut 1/2cm thick)
150g XO sauce (Lee Kum Kee)
Vegetable oil for deep frying
GARLIC BUTTER
12 cloves garlic
250g unsalted butter
BOTTARGA*
200g botarga
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 (5-10secs)
in your oil, place on absorbent paper.
SCALLOPS
Pre-heat oven to 180°C.
Arrange scallops on a baking tray add a teaspoon of
garlic butter and 1/4 tsp XO sauce on top of each.
Place scallops in oven and cook until medium rare (3-5 mins).
SERVING / 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.