Hand Dived Scallop, XO, Almond Korma

Hand-Dived Scallop, XO and Almond Korma by Aktar Islam. Perfectly seared scallops, slow-roasted, served with XO, almond korma, and bold accents of vadouvan (a milder, sweeter version of Indian masala), gunpowder, and citrus-compressed apple.

Ingredients

Almond Korma

Veg oil – 80 ml
Pepper corn – 3 g
Cassia bark – 2 pieces
Black Cumin — 4g
Coriander Seed – 3g
Green Chilli – 2
Sliced Shallot – 500 g
Garlic & Ginger paste – 50g
Fresh Clam – 1 kg
Mussels — 1 kg
Stock – 500 ml
Almond Paste — 20 gm
Whipping cream -350 ml
Lemon thyme – 1 sprig
Lemon rind, Lemon juice and salt to taste

Sort of XO...

Veg oil – 2lt infused with 6 tbsp Panch poran and passed
Curry leaf – 1 bunches
Star anise – 6
Minced Ginger – 150g
Minced Garlic – 350g
Minced Large red chilli – 5
Minced Shallot – 600 g drained weight
Prawn – 1.2 kg boiled, dehydrated, rehydrated and coarsely minced
Scallop inc skirt/Trim – 1.5 kg boiled, dehydrated, rehydrated and coarsely minced
Shaoxing rice wine – 100ml
Soy Sauce – 100ml
Fermented soy bean in chilli – 370g
Brown sugar – to taste
Lemon juice – to taste

Vadouvan Spice

Fenugreek seeds – 1 tsp
Fennel seeds – 1/2 tsp
Cumin seeds – 2 tsp
Coriander seeds – 1 tbsp
Turmeric powder – 1 tsp
20 fresh curry leaves
Brown mustard seeds – 1Tbsp
Dried chilli flakes – 2stp
Black peppercorns – 1/2 tsp
Kibbled onions – 1Tbsp

Gunpowder

Roasted rice — 50g
Roasted Curry leaf – 50g
Rosted Channa – 50 g
Routed white Urad Dal – 50g
Roasted whole Kashmiri chili – 10 g
Bombay Duck chilli paste – 40 g

Garnish

Chive flowers, micro coriander
Mooli – diced and pickled in standard pickling liquor
Apple – diced and compressed in citrus and apple juice

Method

Print Recipe

Almond Korma

Heat and temper with pepper corn, cassia bark, cumin, coriander seed and green chilli
Now add shallots, once lightly caramelised add garlic and ginger paste and cook out till golden
Now add the stock, bring back to boil and add mussels and clams, cover with lid and allow clam and muscles to open up and release stock
Add whipping cream and lemon thyme, simmer gently for 10/15 mins
Pass out, discard all solids
Just before serving, infuse with lemon zest, pass and season with lemon juice and salt.

Sort of XO…

Heat oil, add star anise and curry leaves
Add shallots and gently fry till light golden brown
Add garlic and fry till golden brown
Add ginger & chilli and fry till golden brown
Slowly add soy and Shaoxing and evaporate
Add fermented soy bean
Adjust seasoning with sugar and lemon

Vadouvan spice

Place all Vadouvan spice mix ingredients into a heavy-based dry pan and toast until fragrant, grind to a coarse powder

Gunpowder

Toast all items spurt from Bombay Duck together in a dry pan until evenly toasted, mix with Bombay duck and grind in to a coarse powder.

To plate

Sear Scallop on one side, then coat in vadouvan and gently roast over konro and rest, carve, season lemon juice, gun powder and smoked malden, serve on top of XO, mooli and apple, garnish with herbs, finish with sauce and green curry oil.