Chefs' Recipes

Jane Strode’s scallop sang choi bau

This scallop sang choi bau recipe by chef Jane Strode makes for the perfect party snack.
Six scallops served in half of their shells on a bed of lettuce, carrot, and water chestnuts.

Photo: Chris Court

Chris Court

“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.



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.

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