ROASTED SCALLOP WITH PICKLED TURNIP, TURNIP DASHI & PICKLED STEMS

INGREDIENTS

     +    
Pickled Tokyo turnip

400ml water

30g caster sugar

10g salt

50ml white wine

50ml mirin

45g rice vinegar

5 Tokyo Turnips

Ginger

10g fresh mint

10g dill

3 strips of lime peel

2 strips of Bergamot

10 black peppercorns

1 bay leaf

     +    
Scallop & turnip dashi

100g scallop skirt

300g Tokyo turnip trim

5g kombu

5g wakame

3g katsuobushi

2g dashi powder

500ml water

20ml white soy, to taste

20ml rice wine vinegar to taste

Mirin to taste

     +    
Pickled turnip stems

100g rice wine vinegar

100g water

50g sugar

Turnip stems

1g chilli flakes

3g salt

 

Place ingredients into a pan and bring to boil, then cool. Pour over the stems and leave for 1 day before use.

Method

     +    
Pickled Tokyo turnip

Peel and cut the Tokyo turnip into small wedges. Place all the ingredients into a pan and bring to a simmer (apart from the mint and dill) Take off the heat and add the mint leaves and dill, then leave to cool. Pour over just enough liquid to compress twice. Then drain and chill.

     +    
Scallop & turnip dashi

Roast the turnip trim in the oven at 200c for 20-30 minutes until golden brown. In a separate hot pan add the scallop skirts and once they have released their juices, add all other ingredients except the soy and vinegar, bringing to 70c. Steep at 70c for 1 hour before passing off and finishing with the soy, vinegar and mirin to taste.

     +    
Assembly

1 roasted scallop

Dashi broth

Pickled turnip stems, sliced thinly

Pickled turnip wedges

Place the pickled wedges into a bowl, place on the roast scallop, add the sliced stems to the warm dashi, then pour over the scallop.

ROASTED SCALLOP WITH PICKLED TURNIP, TURNIP DASHI & PICKLED STEMS

INGREDIENTS

   +  &nbsp
Pickled Tokyo turnip

400ml water

30g caster sugar

10g salt

50ml white wine

50ml mirin

45g rice vinegar

5 Tokyo Turnips

Ginger

10g fresh mint

10g dill

3 strips of lime peel

2 strips of Bergamot

10 black peppercorns

1 bay leaf

   +   
Scallop & turnip dashi

100g scallop skirt

300g Tokyo turnip trim

5g kombu

5g wakame

3g katsuobushi

2g dashi powder

500ml water

20ml white soy, to taste

20ml rice wine vinegar to taste

Mirin to taste

   +   
Pickled turnip stems

100g rice wine vinegar

100g water

50g sugar

Turnip stems

1g chilli flakes

3g salt

 

Place ingredients into a pan and bring to boil, then cool. Pour over the stems and leave for 1 day before use.

Method

   +   
Pickled Tokyo turnip

Peel and cut the Tokyo turnip into small wedges. Place all the ingredients into a pan and bring to a simmer (apart from the mint and dill) Take off the heat and add the mint leaves and dill, then leave to cool. Pour over just enough liquid to compress twice. Then drain and chill.

   +   
Scallop & turnip dashi

Roast the turnip trim in the oven at 200c for 20-30 minutes until golden brown. In a separate hot pan add the scallop skirts and once they have released their juices, add all other ingredients except the soy and vinegar, bringing to 70c. Steep at 70c for 1 hour before passing off and finishing with the soy, vinegar and mirin to taste.

   +   
Assembly

1 roasted scallop

Dashi broth

Pickled turnip stems, sliced thinly

Pickled turnip wedges

Place the pickled wedges into a bowl, place on the roast scallop, add the sliced stems to the warm dashi, then pour over the scallop.

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