Weather Alerts 1 View »

RECIPE # 4887 SESAME SCALLOPS Monday Sept. 10, 2012

RECIPE # 4887 SESAME SCALLOPS Monday Sept. 10, 2012

CREATED Sep 10, 2012

CHEF JOSEPH ROZARIO / RUMBA

Sesame Scallops

4 oz live scallops, preferred

8 oz white sesame seeds

17 oz chicken stock

1.5 oz white Tamari

4 oz sesame oil

1/4 oz lemon juice

Grill or pan-sear scallops. Set aside Reserve sesame oil and lemon juice. Bring other ingredients to a low simmer until 75% of liquid has been absorbed. Fold in sesame oil and lemon juice.

Miso Emulsion

10 oz potato (peeled, diced, rinsed)

4 oz butter (room temperature)

2 oz white miso

¼ oz lemon juice

Boil potato in 12 oz water until absolutely falling apart. Drain off half of the water left. Combine in a bowl and blend with a stick blender until frothed. Strain through a china cap or basket strainer.

Pool miso emulsion on plate and add scallops. Top with sesame mixture and garnish with assorted radishes/seaweeds marinated in equal parts soy/sugar/rice wine vinegar.

Loading...