Serves 4
Ingredients
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
Woba
50g woba
Scallops
8 scallops
Method
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.
Woba
Briefly fry in oil heated to 245C. Drain oil.
Scallops
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 scallopson sauce for each portion. Sprinkle with crisps.
