Chefs' Recipes

Lau's Family Kitchen's scallops stuffed with prawn mousse

For best results, find the freshest of fresh scallops.

By Gilbert Lau
  • 15 mins preparation
  • 5 mins cooking
  • Serves 2 - 4
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Lau Family Kitchen's scallops stuffed with prawn mousse
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
Scallop sauce
  • 125 ml (½ cup) chicken stock
  • ½ tsp oyster sauce
  • Scant pinch of sugar
  • ¼ tsp potato flour mixed with 1 tsp water


  • 1
    Place 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.
  • 2
    Slice 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.
  • 3
    Heat 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).
  • 4
    Meanwhile, 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.
  • 5
    Bring 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.
  • 6
    Arrange 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.