Seared Scallop + Lo Bak Go Recipe

Pat scallops very dry with paper towels. Season both sides lightly with kosher salt and black pepper. Let rest 5 minutes.

Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high until very hot. Add 2 tbs neutral oil and swirl to coat.

Add scallops to the pan with space between them, sear without moving 1.5–2 minutes until a deep golden crust forms. Flip and add 1 tbs butter; baste for 30–45 seconds until just opaque in the center (total cook time ~2.5–3 minutes). Remove scallops to a warm plate and hold briefly while plating.

If lo bak go pieces are cold, let come to room temperature for 15 minutes. Toss flaked smoked goldeye with light soy sauce and sesame oil.

Heat 2 tbs neutral oil in a nonstick or cast iron skillet over medium-high heat until shimmering. Add lo bak go pieces and pan-fry 2–3 minutes per side until golden brown and crisp at the edges.

In the last 30 seconds of frying, spoon the smoked goldeye mixture onto each lo bak go piece so it warms and adheres. Transfer to a rack to keep crisp while assembling.

In a small saucepan or skillet, heat 3 tbs neutral oil over medium heat until shimmering but not smoking.

Add chopped fermented black beans, minced garlic, minced ginger, and chopped soaked dried shrimp. Fry gently 1–2 minutes until aromatic.

Add red chili flakes and continue to cook 30 seconds. Deglaze with Shaoxing wine, then add light soy sauce and fish sauce. Simmer 1 minute to meld flavors, taste and adjust seasoning. Remove from heat and keep warm.

In a small saucepan, combine white wine, white wine vinegar, and minced shallot. Bring to a simmer and reduce until about 2 tablespoons of liquid remain (concentrated).

Reduce heat to low. Whisk in the cold cubed butter a few pieces at a time, allowing each addition to emulsify before adding more. If the sauce seems unstable, whisk in 1 tsp heavy cream to help bind.

Once all butter is incorporated, stir in the finely chopped fermented radish and season with 1/4 tsp salt. Keep the beurre blanc warm (off heat) — do not allow to boil or it will break.

Bring a pot of salted water to a simmer. Blanch the napa cabbage leaves 20–30 seconds until bright and pliable. Immediately transfer to an ice bath to stop cooking. Drain and lightly squeeze out excess water. Keep chilled or briefly warm before plating, depending on preference.

Preheat an oven to its lowest setting (or use a dehydrator set to 135°F / 57°C). Brush apple slices lightly with lemon juice to prevent browning.

Arrange slices on a wire rack set over a sheet pan. Dry in the oven for 2–3 hours (check after 90 minutes) until crisp but not overly brown. In a dehydrator, dry 6–8 hours. Cool completely; store in an airtight container until plating.

Blanch the celery leaves and tender stalks in boiling water for 10 seconds, then shock in ice water. Squeeze out excess water and roughly chop.

In a blender, combine blanched celery and 1/2 cup neutral oil with 1/4 tsp salt. Blend until smooth and bright green. Pass through a fine mesh sieve or chinoise, pressing to extract as much oil as possible. Chill or keep at room temperature for finishing.

Warm elements

Gently rewarm lo bak go if needed in a hot pan 30 seconds per side so they are hot and crisp for plating. Keep beurre blanc warm (not hot).

Place one piece of lo bak go on each of 12 plates or on shared service plates as desired.

Spoon about 1 tsp of black bean chili XO onto each lo bak go, spreading lightly but leaving space for scallop placement.

Place one seared scallop atop each lo bak go piece.

Spoon 1/2 – 1 tbs of the fermented radish beurre blanc onto the plate around the lo bak go, using a small spoon to create a smear or pool.

Tuck a blanched napa cabbage leaf or a small roll of leaf beside the scallop for texture and color.

Add one or two dehydrated apple crisps per plate (leaned against scallop or cabbage) for crunch and acidity.

Drizzle 1/2 tsp celery oil over the scallop and a few drops around the plate for an herbaceous finish.

Garnish with micro cilantro/chervil and a light grind of black pepper. Serve immediately.