Masterchef UK Professionals
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Butter Roasted Scallop with XO Sauce
Butter Roasted Scallop with XO Sauce, Cabbage, and Oyster Beurre Blanc
{Chris}: "This is the cook of my life, so I've pushed this as far as I can. Timings, flavors. If it's not good enough, then I'm going home."
{Chris}: "So first dish, scallop cooked classically with an XO butter roasted cabbage and an oyster beurre blanc."
{Chris}: "So an XO sauce comes from Asia. It's got shallots, ginger, chillies, dried shrimps."
{Chris}: "The scallops are roasting off. Once they've developed a nice color, flip them."
{Chris}: "What I have for you today is butter roasted scallop with an XO sauce, cabbage, and an oyster beurre blanc."
{William Sitwell}: "He's cut the scallop really well. I'm not getting powerful heat from the XO, but I think that's fine. Because there's a subtlety to it. It respects the key ingredient, which is that scallop."
{Jay Rayner}: "Well, I hesitate to disagree with you, William. When I read it on the menu, I thought, scallop, that's doing the heavy lifting for you. I don't think it's very well seasoned, and mine is a little overcooked. I'm looking at this beurre blanc and thinking is that split? It needs to be just that little bit thicker, that little bit sharper. And if you call it an oyster beurre blanc, it better have a flavor of oyster, and it doesn't. Quite the cabbage."
{Jimi Famurewa}: "We see it so often. A big wedge that's been grilled. And what Chris did really brilliantly was to break it down and get those almost petal leaves and singed them. And they were full of flavor."
{Monica}: "The scallop just cooked. Love the cooking of the cabbage. But the XO sauce needs a bit more seasoning. It's not giving me the big punch I was hoping for."
{Marcus}: "It's not over complicated. However, there's things that work together."
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