Pan-fried scallops with dashi gel and plum sauce

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 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

• 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!

Enjoy your meal!