Dried XO Garnish

• 8 very thin slices of jamon (see note)
• 8 medium-size fresh sea scallops without roe (see note)

Lay the jamon slices on a baking tray lined with silicone paper and dehydrate under a heat lamp or in an 80°C (175°F/Gas ¼–½) oven until dry and crisp.

Slice the scallops into 1 mm (1/32 inch) discs. Brush the scallop slices with the white soy sauce and lay them out in a single layer on a baking tray lined with silicone paper. Dehdryate the scallops under a heat lamp or in an 80°C oven