THE SNACK PACK
Gourmet Traveller|March 2022
Upgrade your cocktail hour with these bespoke tipples and perfectly paired snacks from some of Australia’s best new bars.
REBECCA LYALL
THE SNACK PACK

Scallop sang choi bau

DEAN & NANCY ON 22, SYDNEY

MAKES 12 // PREP TIME 25 MINS // COOK 10 MINS

“Visually, this is a showstopper and full of bold and delicate flavours that are quick and easy to prepare,” says chef Jane Strode.

12 large Queensland saucer scallops, without roe, on the shell

2 tbsp light olive oil

1 leek, white part only, thinly sliced

3 tsp finely grated ginger

1 carrot, cut into julienne

60 ml (¼ cup) oyster sauce

3 water chestnuts, cut into julienne

12 iceberg lettuce leaves

¼ cup shredded coriander leaves

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.

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