Steamed king scallops with confit of garlic-shallot-raspberry jam and salmon roe

Treat yourself to these delicious king scallops that will take no more than five minutes to cook—any longer and the meat will turn rubbery.

Serves 4 Prep time 10 minutes
Cook time 30 minutes

2 tsp raspberry vinegar
35g fresh raspberries
4 fresh scallops, opened then cleaned
35g white cabbage, thinly sliced
1 red tomato, thinly sliced

confit of garlic-shallot-raspberry jam
½ cup olive oil
45g fresh garlic, peeled
35g shallots
pinch salt
2 tbsp raspberry vinegar

garnish
1 tbsp salmon roe
100g Japanese shimeji mushrooms
35g nori seaweed
25g petite herb mix

• To make the confit, heat up a nonstick pot with olive oil, garlic, shallots, salt and raspberry vinegar. Simmer and cook the mixture for 25 minutes on low heat. When garlic has softened, leave it to cool and drain the excess oil.
• Add 2 tsp raspberry vinegar and the fresh raspberries to the confit, then smash it into a jam.
• Place the scallops on a plate then top with sliced cabbage and tomatoes. Drizzle confit over it.
• Steam the scallops in a steamer for 3-5 minutes, depending on the scallop size.
• Top with garnish and serve.

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