Drunken half-shell scallop with spring onion & ginger

Method

(This recipe was created by Brendan Pratt for the Shore Leave Festival. Serves 4)

Remove the scallops from the shells and set aside, ensuring the skirt and roe have been removed.

Mix all the ingredients for the brine, except the Shaoxing wine, and bring to a low boil. Leave to simmer for about 5 minutes. Stir in the Shaoxing wine, remove from heat and leave to cool.

Once cool, pour the brine into a bowl and add the scallops, ensuring they are fully submerged in the brine. Leave in the fridge to soak for roughly 24 hours.

When ready to cook, remove the scallops and drain on absorbent towel.

Place a heavy-based pan or wok onto the stove and heat on high. Add the oil and wait until it is simmering before adding the spring onion, garlic and ginger. Stir quickly to ensure the mixture doesn’t burn or catch.

Add the Shaoxing wine to deglaze, and remove from heat. Add the kombu extract, soy and rice vinegar and taste.

Slice the scallops into four and place back into the shell. Dress with the spring onion sauce and serve.