Pan-fried scallops with dashi gel and plum sauce

Based on 6 ratings
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Christian

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

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
14 g
Fat
6 g
Carb
39 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.
    • 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!
    • 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!