Scallop, Sorrel, White Puffed Rice

Scallop, Sorrel, White Puffed Rice

Serves 1

Slice the scallops into thin discs. Mix together the salt, sugar and lemon zest in a small bowl. Add the scallops and cover with the mixture. Leave for 10 minutes to cure. Remove the scallops and rinse lightly under water. Pat the scallops dry.

Sorrel Juice

Blend the sorrel leaves with citrus acid, apple juice and white balsamic vinegar until it becomes a liquid.

Black Garlic Jelly

Puree the black garlic until smooth. In a medium pot, mix the water, black garlic puree, liquorice and agar agar. Bring to a boil and cook for five minutes. Pour the liquid into a flat tray and leave in fridge until the jelly has set.

White Puffed Rice

Fill a small pot with water and boil the rice until it is slightly over-cooked. Strain and cool the rice down by running it under cold water. Spread the rice onto a tray and place in a dehydrator until dry.

In a small pot, bring the canola oil to 190°C and add the rice. Remove when the rice has slightly puffed.

To Serve

Cut the black garlic jelly into small discs, roughly the same size as the scallops. Pour the sorrel juice into the bottom of the dish. Place the black garlic jelly discs and scallops in a small circle, alternating between the two. Garnish with white puffed rice and herring roe.

Chef’s Tip: If a dehydrator is not available, you can also leave the rice out overnight or spread on a tray in the oven on a low temperature for a few hours.

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