Pan-fried scallops with dashi gel and plum sauce

Pan-fried scallops with dashi gel and plum sauce

Based on 7 ratings
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Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Medium 👍
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
4
scallops
100 ml
dashi
4
plums
tbsp
plum syrup
100 ml
plum juice
50 ml
Japanese plum wine
100 ml
water
¼ tsp
agar agar
5 g
ginger
20 g
butter
1 clove
garlic
4 leaves
shiso
caviar for serving
salt
MetricImperial

Utensils

small pot, whisk, frying pan, cutting board, knife, spatula

How-To Videos

how-to-open-scallops-easily

How to open scallops easily

how-to-prepare-plums

How to prepare plums

Nutrition per serving

Cal331
Protein14 g
Fat6 g
Carb39 g
  • Step 1/3

    Boil the dashi with the water and agar agar in a small pot. Whisk together until the mixture starts to thicken, then refrigerate until the mixture solidifies. Add the dashi gel to a blender and puree until completely smooth. For serving, if you wish, transfer the gel to a piping bag fit with a small, round decorating tip and set aside in the fridge until serving.
    • 100 ml dashi
    • 100 ml water
    • ¼ tsp agar agar
    • small pot
    • whisk

    Boil the dashi with the water and agar agar in a small pot. Whisk together until the mixture starts to thicken, then refrigerate until the mixture solidifies. Add the dashi gel to a blender and puree until completely smooth. For serving, if you wish, transfer the gel to a piping bag fit with a small, round decorating tip and set aside in the fridge until serving.

  • Step 2/3

    Chop the plums into small cubes and mince the ginger. Boil ginger and plums with the plum syrup, plum juice, and Japanese plum wine in a small pot over medium heat until the plums are completely tender, approx. 10 min. Transfer the plum mixture to a blender and purée until smooth. Set aside.
    • 4 plums
    • 5 g ginger
    • small pot

    Chop the plums into small cubes and mince the ginger. Boil ginger and plums with the plum syrup, plum juice, and Japanese plum wine in a small pot over medium heat until the plums are completely tender, approx. 10 min. Transfer the plum mixture to a blender and purée until smooth. Set aside.

  • Step 3/3

    Score the top of the scallops in a diagonal pattern then season with salt. Sauté in a hot frying pan with some butter and a crushed garlic clove until cooked through and golden brown. Spoon some plum sauce onto a serving plate, arrange the scallops and top with caviar, then dot the plate with dashi gel, and finish each serving with a shiso leaf. Enjoy!
    • 4 scallops
    • 20 g butter
    • 1 clove garlic
    • 4 leaves shiso
    • caviar for serving
    • salt
    • frying pan
    • cutting board
    • knife
    • spatula

    Score the top of the scallops in a diagonal pattern then season with salt. Sauté in a hot frying pan with some butter and a crushed garlic clove until cooked through and golden brown. Spoon some plum sauce onto a serving plate, arrange the scallops and top with caviar, then dot the plate with dashi gel, and finish each serving with a shiso leaf. Enjoy!

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