“Visually, this is a showstopper and full of bold and delicate flavours that are quick and easy to prepare,” says Jane Strode, head chef of Sydney’s Dean & Nancy on 22.
Ingredients
Method
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.
4.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, place each scallop on top of carrot mixture. Scatter with coriander.
