Scallops, XO Sauce, Fried Seaweed and Bottarga - Chef Recipe by Spencer Patrick Recipe | NZGFG

Scallops, XO Sauce, Fried Seaweed and Bottarga - Chef Recipe by Spencer Patrick Recipe | NZGFG

www.agfg.com.au

The scallops at Harrisons are a staple menu feature and hands down crowd favourite. Pop into Port Seafood on Grant Street to see my fish supplier John for the b

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Ingredients

  • 24 scallops in the shell
  • 3 heads bok choy, cut to 0.5 cm thick
  • 150 g XO sauce
  • Vegetable oil for deep frying
  • Garlic butter:
  • 12 cloves garlic
  • 250 g unsalted butter
  • 200 g bottarga
  • Rind of 2 oranges, dehydrated

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