Pan-fried scallops with dashi gel and plum sauce

Based on 5 ratings
Sponsored

Difficulty

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

Ingredients

Servings:-2+
scallops
100 ml dashi
plums
2¾ 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
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
331
Protein
14g
Fat
6g
Carb
39g

Step 1/3

  • 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

  • 4 plums
  • 5 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

  • 4 scallops
  • 20 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!