Courtesy of Chef Marvin Palomo
Scallops: 4
Coconut milk: 250 ml
Shallots: 20 g
Chives: 1 bunch
XoXo sauce: 1 Table Spoon
Heirloom tomatoes
Lime of Jalisco: 1
Ginger: 20 g
Fish sauce: 1 table spoon
Thai Basil
Cilantro
Chives
His aim was to create a concept where he was able to do something he was passionate about, but at the same time give back to the community.
So each month a percentage of his profits is donated to a different charity. This recipe is his version of a 'kinilaw', which is a Filipino-style ceviche using fresh Canadian scallops and Palomo's own XoXoSauce.
Follow the steps and learn how it's done.
Method
Dice scallop.
Marinate and slighty cook scallop with lime zest, lime juice, grated ginger and a pinch of salt.
Mix the coconut milk, 1 tablespoon of Xo sauce, chopped chives, brunoise shallot and fish sauce together.
Place marinated scallop on shell or bowl.
Spoon over 'Coconut Xo sauce'
Thinly slice heirloom tomato and place on top of the scallop.
Garnish with thai basil, coriander, and chives.
Finish with olive oil.
The final dish.
