This is an ethereal dish with delicate flavours. It relies on the finest scallops to make the dish sing; in this case, large scallops from Western Australia will give the best results – go for dry scallops that haven't been soaked in water.
- 100 gm green prawn meat
- 6 scallops (30gm each)
- 1 tsp vegetable oil
- 5-6 fioretto stems (see note), trimmed
- 125 ml (½ cup) chicken stock
- ½ tsp oyster sauce
- Scant pinch of sugar
- ¼ tsp potato flour mixed with 1 tsp water
- 1Place prawns on a chopping board, then with the side of a knife, press down firmly to roughly mash them, then finely chop until smooth paste. Transfer to a bowl, add a tiny pinch of salt flakes and mix well.
- 2Slice scallop horizontally three-quarters of the way through, then open up and smear a little prawn paste onto one side. Close, and repeat with remaining scallops.
- 3Heat a well-seasoned or non-stick frying pan over lowmedium heat. Add scallops, making sure they're not touching each other, and cook until light golden (1½ minutes). Turn scallops and cook until centres are just firm and opaque (30 seconds to 1 minute).
- 4Meanwhile, for scallop sauce, bring chicken stock to the boil in a saucepan. Add oyster sauce and sugar, then stir in potato flour mixture to thicken slightly. Keep warm.
- 5Bring 500ml water to the boil in a separate saucepan and add vegetable oil. Add fioretto and blanch until just tender (1 minute). Drain, refresh, and toss with a pinch of sea salt.
- 6Arrange scallops on a plate, pour over sauce, and top with fioretto to serve.
Fioretto, flowering cauliflower blossom, is available from select supermarkets and farmers' markets. Substitute snow peas or asparagus.