Louis Tikaram Shares His Favourite Scallops Recipe For The Festive Season
Celebrity chef cred
With Louis Tikaram leading the way as Head Chef and Partner at Stanley;s and Stan’s Lounge in Howard Smith Wharves, you’re in for a treat. Bringing LA street cred from his time running the kitchen at West Hollywood’s E.P. & L.P., where he cooked for NBA stars and mingled with celebs, Louis now shares one of his favourite recipes to help elevate your festive season.
INGREDIENTS
12x half shell Hervey Bay scallops 1x cup coriander leaves
200g dried vermicelli noodle
10g oyster sauce
XO SAUCE INGREDIENTS
250g large red chilies halved & deseeded 40g peeled ginger
60g peeled garlic
100g dried scallop (conpoy)
50g dried shrimp
250ml Shaoxing cooking wine 300ml canola oil
15g black beans
50g diced smoked speck
PROCEDURE
- Soak the conpoy and dried shrimp separate in shaoxing for 24 hours.
- Steam the scallops in a small bowl for 15 minutes. 3.
- Let the scallops cool before shredding them into fine strands and set aside. Pound the shrimp in a mortar and pestle until they are broken down slightly.
- Deseed the red chilies and rough chop along with the garlic and ginger.
- Dice the smoked speck to a similar size as the vegetables.
- Gently heat the oil in a heavy based pot over a low heat then add all ingredients together.
- Cook for 1 hour on a low simmer stirring occasionally. The XO should be a beautiful deep red colour and very aromatic.
TO SERVE
- Soak the dried vermicelli noodles for 30 minutes in cold water.
- Drain well and add 400 grams of your finished XO sauce along with the oyster sauce and mix well.
- Lay the scallops out on a small tray and top with the XO noodle mix – be sure you have a good amount of the XO ingredients in there.
- Steam for 4 to 5 minutes until the noodles are soft and the scallop is just cooked and serve immediately onto a serving plate.
- Garnish with coriander leaves.
