Sashimi of Sea Scallops, Lap Cheong and Wood Ear Fungus

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.