This was the first raw dish I came up with for Mr Wong that showcased Chinese flavours. I had in my head, the idea of surf and turf, which eventually morphed into lap cheong sausage and scallops. The sweetness in both lap cheong and the scallops works really well here, while the wood ear fungus and roasted rice pellets bring texture to the dish.
Whisk all the ingredients together in a bowl. Set aside.
Thinly slice each scallop into 2 or 3 rounds, depending on how thick they are. Divide among four plates, not overlapping. Top each piece of scallop with a slice of lap cheong. Sprinkle with spring onions and spread a few wood ear mushrooms around each plate.
Whisk the dressing and spoon generously over each dish. Garnish with some roasted rice pellets to serve.
© 2014 All rights reserved. Published by Murdoch Books.