Courtesy of Chef Marvin Palomo
Scallop Kinilaw with XoXo
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Chef Marvin Palomo won the Fine Dining Lovers Food for Thought Award award for the North America Region.
09 November, 2020
ingredients
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
To garnish
Thai Basil
Cilantro
Chives
Marvin Palomo is chef de cuisine at 7 Enoteca in Toronto. He started a business selling his own XO Sauce (XOXOsauce), which he learned how to make in Hong Kong. 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.
Step 01
Courtesy of chef Marvin Palomo
Dice scallop.
Step 02
Courtesy of chef Marvin Palomo
Marinate and slighty cook scallop with lime zest, lime juice, grated ginger and a pinch of salt.
Step 03
Courtesy of chef Marvin Palomo
For Coconut XoXo sauce
Mix the coconut milk, 1 tablespoon of Xo sauce, chopped chives, brunoise shallot and fish sauce together.
Step 04
Courtesy of chef Marvin Palomo
Plating
Place marinated scallop on shell or bowl.
Step 05
Courtesy of chef Marvin Palomo
Spoon over 'Coconut Xo sauce'
Step 06
Courtesy of chef Marvin Palomo
Thinly slice heirloom tomato and place on top of the scallop.
Step 07
Courtesy of chef Marvin Palomo
Garnish with thai basil, coriander, and chives.
Step 08
Courtesy of chef Marvin Palomo
Finish with olive oil.
Step 09
Courtesy of chef Marvin Palomo
The final dish.
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