Serves 4


Jolo sauce

530ml jolo wine

30ml xiaoshing wine

50ml chili oil

1g paprika

1g chili powder

60ml vinegar

60g butter

80g sugar

3g xantana

50ml water

70g clarified butter

2g star anise powder


Pea foam

500g sugar snap peas

10g lecite

salt, to season

sugar, to season



50g woba



8 scallops



Jolo sauce

Combine ingredients in a Thermomix and heat up to 80C. Let the Thermomix run for 10 minutes. Chill.


Pea foam

Blanch sugar snap peas in boiling water for 10 seconds. Pulverise. If necessary add a little water

to get the blender going. Pass through muslin. Save the juice. Season with salt and sugar. Add

10g lecite to 500ml pea juice.



Briefly fry in oil heated to 245C. Drain oil.



Cook for 1 minute on each side, serve medium.


To serve

Place a tbsp of jolo sauce on a plate. Dress scallops with a little jolo sauce. Place 2 scallops on sauce for each portion. Sprinkle with crisps.


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