Scallops and marrow XO sauce.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Vitamix Commercial and FOH.
XO Sauce
INGREDIENTS
- 6-8 oz. Dried scallops
- 6-8 oz. Dried shrimp
- 4-6 oz. Prosciutto
- 6-10 ea. Thai chilies
- 8-10 ea. Garlic cloves
- 3 ea. Shallots, whole
- ½ cup Soy sauce
- 1 cup Vegetable oil
METHOD
- Place dried scallop and shrimp in separate containers and pour over boil hot water. Just enough to cover. When soft, set aside liquid and chop or grind in a mortar and pestle. Slice prosciutto into like sized pieces. Set everything aside.
- Mince garlic, chili, and slice prunes and shallots thin.
- Sauté garlic, chili, and shallots, add rest of ½ cup oil and bring up to temp. Add scallops, shrimp, prosciutto and prunes. Sauté/shallow fry for 3-4 minutes. Add the liquid from reconstituting the shrimp and scallops. Add more oil if the ingredients aren’t covered. Cook down on a simmer 45 min-1 hr low and slow. This sauce is meant to be oily. Don’t be afraid. It’s like a chunky umami chili oil.
- Render 2-3 large pieces of bone marrow or 5-6 small. Place the sauce in the Vitamix with the roasted bone marrow and fat. Discard bones. Blend until fine consistency. Sear scallops and top with bone marrow xo sauce.
