Thursday 25 January 2018

Seared Scallop Canape with White Wine and Butter Yuzu Sauce (collaboration with Emporium Shokuhin)

Yam Ingredients and Seasonings (makes 12)
100-200g shredded yam
1 tsp salt
3 tsp tapioca flour

1. Combine all the yam ingredients and seasonings in a mixing bowl.
2. Divide the shredded yam into 12 portions, roll and make it in round shape. Deep fry it till crispy.

Scallops Ingredients and Seasonings
12 scallops
1 tsp Salt
A dash of black pepper

1. Marinate scallops with salt and black pepper for 1 hour.
2. Use kitchen towel to dry the scallops and use olive oil to sear the scallops both sides for 3-6 minutes till browned (timing may vary as it depends on the size of the scallops).

The Sauce Seasonings
1 tsp minced garlic
2 tbsp yuzu
1 tsp olive oil
1 tbsp white wine
2 tbsp butter
A pinch of salt
5 tbsp water

1. Heat olive oil and melt butter in a sauce pan. Saute minced garlic till fragrant.
2. Add the rest of the seasonings, bring it to boil. Set aside.

Others (for garnishing)
Tobikko (fish roe)
Edible Golden dust

To Assemble
Put seared scallop on top of the fried shredded yam, follow by a small amount of the sauce, tobikko and edible golden dust. Lastly, garnish with rosemary or any greens.

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