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

  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

  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

  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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