A nourishing and warming winter dish, this recipe hits the spot utilising delicious Far West Scallops in a spicy congee.
Serves 4 – 6
Cooking Tip: Be sure not to move or touch the scallops when they are cooking on each side.
Ingredients
150gm sushi rice, rinsed
2L homemade chicken stock
40gm ginger, julienne
250gm Far West scallop pieces or whole scallops
Grapeseed oil
250gm Far West whole scallops
Salt, to season
Chilli oil, to serve
Tamari, to serve
Spring onion, green part, finely sliced
Crispy shallots, to serve |
Methods
- To make the spicy scallop congee, rinse rice in a sieve 2 to 3 times until the water runs clear. Place rice in a pot with the chicken stock and ginger and bring to the boil. Give the rice a good stir, scraping the bottom of the pan to prevent from sticking. Lower the heat and half-cover the pan. Simmer gently for 1.5 hours, stirring every 15 minutes, until the grains have burst open and you have a thick consistency. Once your desired consistency has been achieved, add scallop pieces and season with salt. Stir well and let cook for a further 2 to 4 mins.
- To cook whole scallops, heat a large non-stick frying pan over high heat until very hot. Pat dry your scallops. Drizzle a little vegetable oil in the pan followed by the scallops (give them enough room in between so they don’t stew). Season with salt and cook for 30 seconds, making sure not to move them or touch them at all. Flip the scallops over with a pair of tongs and season again with salt. Let the scallops cook for 30 more seconds, then set aside on paper towels.
- Divide the congee between your serving bowls and top with whole seared scallops. Drizzle with chilli oil, a little tamari and top with crispy shallots and fresh spring onions.
|
About the Chef
Known as the ‘Dumpling King’, Brendan Pang and his family run the Fremantle-based dumpling kitchen ‘Bumplings’. Also a former Masterchef contestant, Brendan creates food inspired by his Chinese and Mauritian roots.
