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
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
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.
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.
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.
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.
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
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
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.
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.
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.
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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