Smoked Scallop, Autumn Cloud
COOKING INGREDIENTS
FREE
Ingredients
- Serves 1
- Cost: ¥447
- Cooking time: 1 hr
- Cooks: 1
- Smoked Scallop, Autumn Cloud
Scallop
1
Olive oil
the same amount as the scallop
Rock chives
to taste
Amaranth
as needed
Pink peppercorn
as needed
Purple shiso
to taste
- Orange foam
Orange juice
150 ml
Sudachi juice
50 ml
Soy lecithin
4 g
- Vegetables in a bird's-nest presentation
Burdock root
as needed
Pentas flower
as needed
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COMMENT
These days we welcome a wide variety of guests, foreign guests included. I have been working on how a dish is staged and served, and I would like to present that here.
This is a sakizuke, appetizer. For Smoked Scallop, Autumn Cloud, I use soy lecithin to make a foam, which I add at the very end of plating. Since I wanted the foam to carry a little acidity, I added soy lecithin to orange and sudachi juice. Soy lecithin emulsifies with both oil and water, and it will gel even when ingredients of differing properties are combined, so I use it frequently. Because I wanted a fine, stable foam, I used an air pump. Once air is introduced, the foam forms, and after a short while it is ready. It is convenient because, even when it is carried into a banquet hall already sitting on top of the dish, it does not collapse. The foam stays stable for around forty minutes, but if the dish is replated it can collapse or lose its shape. It bursts on contact with air, but when it enters the mouth, one can taste the aroma of whatever ingredient went into the foam. The scallop is cleaned and scrubbed, salted to draw out moisture, then placed with an equal amount of olive oil into a freezer bag, and cooked sous-vide at 50C for about thirty minutes after removing the air. I coat it with a soy-based tare and sear it to add a grilled aroma.
Since there are many women and foreign guests, I use colorful vegetables and edible flowers in the plating. Once plated, I add a smoky aroma using a smoke gun. Because the aroma is released, guests can sense that the dish is being prepared right in front of them. Even when the smoke is put into the vessel, the foam does not disappear, and since the foam itself takes on the smoky aroma, it is served in that state. Because today's guests often take photos and videos with their smartphones, I want them to keep a record of it, so that when they get home they can show it to friends and family with a look-what-came-out-at-dinner kind of feeling, and be reminded of the experience of dining at our restaurant once again.
Method
Method
●For the smoked scallop, autumn cloud: clean the scallop and salt it, then put it in a freezer bag with an equal amount of olive oil. Heat the scallop in a low-temperature cooker at 50°C for 30 minutes.
Mix 150 cc of orange juice and 50 cc of sudachi juice with 4 g of soy lecithin.
Rinse the scallop in a soy sauce-based sauce and color it with a torch.
Aerate the orange juice combined with the soy lecithin into foam with an air pump.
Arrange the scallop and the orange juice foam in a bowl, and add a smoky fragrance using a smoking gun.
Want to check the seasoning blend before you cook?
