|2¾ tbsp||plum syrup|
|100 ml||plum juice|
|50 ml||Japanese plum wine|
|¼ tsp||agar agar|
|caviar for serving|
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.
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.
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!