XO Sauce

• 200 ml (7 fl oz) grapeseed oil
• 75 g (2¾

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