530ml jolo wine
30ml xiaoshing wine
50ml chili oil
1g chili powder
70g clarified butter
2g star anise powder
500g sugar snap peas
salt, to season
sugar, to season
Combine ingredients in a Thermomix and heat up to 80C. Let the Thermomix run for 10 minutes. Chill.
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.
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.