Port Phillip Scallops, Eggplant Cream, Enoki, Black Radish, Scallop Dashi

Port Phillip Scallops, Eggplant Cream, Enoki, Black Radish, Scallop Dashi

Method
Serves 6
Eggplant Miso Puree

Mix oliveoil, lemon juice and garlic together in a small bowl. Place into 2 or 3 medium sous vide bags. Place eggplant into bags. Steam for 40 minutes.

Strain eggplant and reserve oil and juice. Blend eggplant and miso and slowly add strained oil/juice back into the eggplant until you reach the desired consistency. Season to taste and set aside.

Scallop Silk

Puree all ingredients in a food processor. Once pureed, pass through fine sieve.

Portion out puree into 80g lots. Place each serving in size 210×300 sous vide bags and compress on number 9.

Roll out evenly and steam at 90°C for 6-8 minutes. Chill and divide each bag into 4 portions.

Scallop Dashi

Sweat shallots and fennel in olive oil, then add skirts and cook for 5 minutes. Add spices, white wine and water and cook for 20 minutes.

Remove from heat, and when at 85°C, add kombu and infuse for 30 minutes. Pass through a sieve then clarify. When cold, season with white soy and mirin.

Scallops Slice the scallops finely in rounds and set aside in portions of four each. Place the small dice of

eggplant on a stainless steel tray and cover with cling wrap. Place in a steamer for 4 minutes until the eggplant is cooked but still holding shape. You will need six small cubes for each portion. Set aside.

Slice the black radish finely into rounds on a mandolin. Then trim each slice as shown in the photo and set aside.

To Serve

Heat the scallop dashi and keep warm.

In warmed bowls place six pieces of eggplant along the left side of each plate. Distribute the sliced scallops over and around the eggplant dice.

Place small dots of eggplant puree over and around the scallops (five per plate). Drop the enoki into boiling water for a few seconds, drain and place over the scallops and eggplant puree.

Drop the scallop silk into warm water for a few seconds, remove and place over the scallops in each bowl.

Top with sliced radish and linaria flowers and sprinkle with a little scallop roe powder.

Heat the scallop dashi to boiling and either serve separately to pour at the table or pour into each bowl and serve immediately.

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