Ingredients
- ~Roasted Onion Puree~ 3 large onions (peeled and halved)
- 3 tbsp coconut cream
- 1 tbsp butter
- ½ tsp nutmeg
- Oil, Salt and black pepper for roasting
- ~King Oyster Scallops~ 3 large king oyster mushrooms (cut into 1-inch rounds)
- ½ tsp black pepper
- 2 tbsp soy sauce
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- ~Black Garlic Butter~ 3 cloves black garlic (sliced thinly but not mashed)
- 2 tbsp butter
- ½ tsp lemon zest
- ½ tsp honey
- Optional Garnishes: Pecans, crushed, Slivers of black garlic, Drizzle of balsamic reduction (your choice- regular, chilli)
Method
- Prepare the Roasted Onion Puree: Preheat the oven to 190°C. Place onion halves on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast for 35-40 minutes or until caramelized and soft. Remove from oven.
- Remove any tough burnt outer skins from onions. Choose 12 halves to fill with puree. Set aside
- Blend remaining roast onions with coconut cream, butter, nutmeg until silky smooth. Check for seasoning and add now if required. Fill each half with puree.
- Cook the King Oyster Scallops: Mix together black pepper and soy sauce in a bowl. Add mushrooms and coat thoroughly.
- Heat olive oil in a pan over medium-high heat. Sear mushrooms for 3-4 minutes per side until golden brown and slightly crispy.
- Add butter to the pan, baste the mushrooms, and cook for another 30 seconds. Remove from heat.
- Make the Black Garlic Butter: Melt in the pan butter, lemon zest, honey with the slivered black garlic. Let the butter bubble and then stir gently to combine the black garlic and other ingredients for around 30 secs. The black garlic will flavour the butter. Take off heat and remove black garlic and set aside for garnish if desired.
- Add roasted onion halves with purée on the plate and place a scallop on top of each.
- Drizzle with the black garlic butter and sprinkle with pecans & sliver of black garlic if using.
- Add a light drizzle of balsamic reduction either directly before placing onions on the plate or after on top. The preference along with the amount of balsamic used is up to you.
Product used in recipe
- LEE KUM KEE - LKK PREMIUM SOY SAUCE 150ML
