Scallops carpaccio ang yuzu jelly

Savoury recipe
Peter Coucquyt

Peter Coucquyt

Chef
Culinary Director at Foodpairing ®, partner of Sense for taste
  1. Hijiki

    Ingredients

    • Hijiki
    • Soy sauce - 50g
    • Mirin - 50g
    • Rice vinegar - 37,5g
    Soak hijiki in water. Meanwhile mix the soy sauce, mirin and rice vinegar. When the hijiki is fully swollen, put it in the marinade. Marinate for at least 3 hours.
  2. Yuzu jelly

    Ingredients

    • Frozen fruit purée 100% : Lemon - 25 g
    • Frozen fruit purée 100% : Lime - 25 g
    • Frozen fruit purée 100% : Yuzu - 60 g
    • Sugar syrup: - 50g
    • Citras - 2g
    • Agar agar - 1,8g
    Mix all ingredients and bring to boil. Pour on a plate and allow to jelly. Blend until a smooth mixture is obtained.

    In this step

    PuréeSurgelée_CitronJaune-RVB-150dpi-697x697
    Frozen fruit purées
    PuréeSurgelée_Citronvert-RVB-150dpi-697x697
    Frozen fruit purées
    PuréeSurgelée_Yuzu-RVB-150dpi-697x697
    Frozen fruit purées
  3. Sauce

    Ingredients

    • Frozen fruit purée 100% : Yuzu - 15 g
    • Olive oil - 15g
    • Soy sauce - 10g
    Blend all the ingredients. Season to taste

    In this step

    PuréeSurgelée_Yuzu-RVB-150dpi-697x697
    Frozen fruit purées
  4. Carpaccio

    Ingredients

    • Frozen fruit purée 100% : Yuzu - 15 g
    • Scallops - 8
    • Olive oil - 15g
    • Salt
    • Pepper
    Cut the scallops into slices. Rub them with olive oil and yuzu juice. Season with salt and pepper. Arrange the slices on the plates.

    In this step

    PuréeSurgelée_Yuzu-RVB-150dpi-697x697
    Frozen fruit purées
  5. Assembly

    Ingredients

    • Cucumber
    • Papaya
    Garnish the carpaccio with the cucumber, the papaya, the jelly and the hijiki. Finish with some sauce.

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