Method

• 1.
  For the XO dressing, place scallops in a bowl of cold water, cover and chill overnight. The next day, drain, place in a food processor and pulse until chopped. Add peppercorns, coriander seeds, eschalot, garlic and chilli, and whiz until finely chopped.
• 2.
  Heat oil in a saucepan over mediumhigh heat. Add scallop mixture and star anise, reduce heat to very low and cook, stirring occasionally, for 3 hours 30 minutes to 4 hours or until a deep caramel colour.
• 3.
  Transfer to a heatproof bowl and stand to cool slightly, then discard star anise and stir through vinegar (dressing can be stored, chilled in an airtight container and covered with oil, for up to 6 months).
• 4.
  To make the crispy breadcrumbs, heat oil in a large saucepan over medium-high heat. Add breadcrumbs and cook, stirring regularly, for 2 minutes or until golden. Remove with a slotted spoon and drain on paper towel.
• 5.
  To cook clams, wipe clean breadcrumb pan, add extra oil and place over high heat until smoking. Add clams, cover and cook, shaking occasionally, for 4 minutes or until clams start to open. Discard any that remain closed.
• 6.
  Transfer clams to a large serving platter and drizzle with 1/3 cup (80ml) XO sauce. Place prosciutto around clams and scatter with crispy breadcrumbs and chives. Serve immediately with lemon wedges.