Name: Lau’s Family Kitchen’s scallops stuffed with prawn mousse
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 - 4
Ingredients: 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

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

For best results, find the freshest of fresh scallops.

Lau Family Kitchen's scallops stuffed with prawn mousse

Serves 2 - 4

Prep

15M

Cook

Total

20M

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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.

Ingredients

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

Method

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.