📝 About This Recipe
This exquisite appetizer marries the buttery, oceanic sweetness of Hokkaido sea scallops with the ethereal brightness of citrus foam. A masterclass in modernist textures, the dish balances the delicate crunch of radish and the floral heat of pink peppercorns against a silken carpaccio base. It is a stunning example of molecular gastronomy that remains deeply rooted in the purity of high-quality seafood.
🥗 Ingredients
The Scallops
- 12 pieces U10 Diver Scallops (Sashimi grade, cleaned and side muscle removed)
- 1 pinch Fleur de Sel (For finishing)
- 2 tablespoons Extra Virgin Olive Oil (High-quality, mild profile)
Yuzu Air (Molecular Component)
- 100 ml Yuzu Juice (Fresh or high-quality bottled)
- 50 ml Water (Filtered)
- 1.5 grams Soy Lecithin Powder (The emulsifier for stable foam)
- 1 teaspoon Simple Syrup (To balance acidity)
Accoutrements & Garnish
- 1 small Watermelon Radish (Shaved paper-thin on a mandoline)
- 1/4 cup Micro-Cilantro or Shiso Buds (For herbal brightness)
- 1 teaspoon Pink Peppercorns (Lightly crushed)
- 2 pieces Finger Lime Pearls (Optional, for 'citrus caviar' texture)
👨🍳 Instructions
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1
Place the cleaned scallops in the freezer for 15-20 minutes. This firms them up, making it significantly easier to achieve paper-thin, professional slices.
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2
While the scallops chill, prepare the Yuzu Air base. Combine the yuzu juice, water, simple syrup, and soy lecithin powder in a wide, shallow container. Whisk gently to dissolve the lecithin.
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3
Prepare your garnishes: Shave the watermelon radish on a mandoline and place in ice water to curl. Crush the pink peppercorns gently in a mortar and pestle.
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4
Remove the scallops from the freezer. Using a very sharp sushi knife (Yanagiba), slice each scallop horizontally into 3 or 4 uniform discs.
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5
Arrange the scallop slices on chilled plates. You can overlap them slightly in a circular 'rosette' pattern or lay them in a modern straight line.
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6
Lightly brush the surface of the scallops with the extra virgin olive oil and season with a tiny pinch of Fleur de Sel.
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7
Place the radish slices and micro-greens artistically around and on top of the scallops.
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8
If using finger limes, cut them in half and squeeze the juice pearls over the scallops for an added textural pop.
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9
Now, create the Yuzu Air. Using an immersion blender, tilt the blender at an angle near the surface of the yuzu liquid to incorporate as much air as possible. Process for 1-2 minutes until a thick, stable foam forms on top.
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10
Let the foam stabilize for 30 seconds. This allows the bubbles to set so they don't dissolve instantly on the plate.
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11
Using a perforated spoon, gently lift the 'air' (the top layer of foam) and place 2-3 elegant dollops on each plate.
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12
Scatter the crushed pink peppercorns over the entire dish and serve immediately while the foam is at its peak volume.
💡 Chef's Tips
Always use 'Dry' scallops—wet scallops are treated with phosphates and will have a soapy taste and mushy texture. If the foam isn't forming, ensure your container is wide enough; the immersion blender needs surface area to pull in air. Keep your plates in the refrigerator until the moment of serving to maintain the temperature of the raw seafood. Avoid over-seasoning with salt, as the yuzu's acidity will naturally enhance the scallop's mineral notes.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity Sancerre or a dry Sparkling Sake to complement the citrus notes. Serve as a first course in a multi-course tasting menu. Accompany with a side of toasted brioche points if you desire a carbohydrate element. A chilled glass of Junmai Daiginjo sake is the traditional and most elegant pairing choice.