THE SNACK PACK

Upgrade your cocktail hour with these bespoke tipples and perfectly paired snacks from some of Australia’s best new bars.

- REBECCA LYALL

Scallop sang choi bau

DEAN & NANCY ON 22, SYDNEY

MAKES 12 // PREP TIME 25 MINS // COOK 10 MINS

“Visually, this is a showstopper and full of bold and delicate flavours that are quick and easy to prepare,” says chef Jane Strode.

12 large Queensland saucer scallops, without roe, on the shell

2 tbsp light olive oil

1 leek, white part only, thinly sliced

3 tsp finely grated ginger

1 carrot, cut into julienne

60 ml (¼ cup) oyster sauce

3 water chestnuts, cut into julienne

12 iceberg lettuce leaves

¼ cup shredded coriander leaves

1 Remove scallops from shells and pat dry with paper towel; clean shells, dry and reserve for serving.

2 Heat oil in a saucepan over medium heat. Add leek and ginger; cook, stirring occasionally until softened and almost translucent (5 minutes). Remove from heat and stir through carrot, oyster sauce and water chestnuts, then season to taste.

3 Using a 6cm-diameter round cutter, cut out round from lettuce leaves and place on reserved shells; place shells on a large platter and spoon 1 heaped tsp carrot mixture over lettuce.