Preparation info
    • Difficulty

      Medium

Appears in

By Peter Gilmore

Published 2014

  • About

Ingredients

  • 200 ml (7 fl oz) grapeseed oil
  • 75 g (

Method

Heat the grapeseed oil in a stockpot or very large saucepan over medium heat. Add the ginger, garlic and chilli flakes and stir until well softened. Add the dried scallops, jamon and shiitake mushrooms. Sweat for a further 2 minutes. Deglaze with oloroso sherry and brown rice vinegar. Reduce on high heat until liquid has evaporated by half. Add the XO sea stock and water, and simmer very gently