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Scallops with Wasabi leaf, Green Shiso, Daikon, Beurre Blanc and Fresh Wasabi paste
Recipe: Eric Miete (chef and co-owner of Smart Food Book and Cutting Edge Smart Hospitality Management) in association with Koppert Cress
This dish is all about building flavor in layers and beautiful presentation. The leaf components bring the dish to life: green shiso (also known in Japan as ōba) adds a recognizable, spicy freshness that goes perfectly with raw and lightly cooked fish. The fresh wasabi leaf (homegrown) matches this seamlessly with its mild, elegant spiciness and gentle spiciness.
The beurre blanc is the connecting factor. Classic in technique, but refined with a green oil of fresh shiso and wasabi leaf, which also gives the sauce a fresh, vibrant depth. The fat carries the flavors, while the herb oil refines them.
The real signature is in the finishing touches: freshly grated wasabirhi hemp (from our own cultivation); spicy at first, then soft, slightly sweet and fresh-floral. Sakura Cress finishes it off: not only visually - with its deep purple hue - but also in flavor, with a fresh, radish-like punch that lifts the dish. Like the Japanese sakura bloom for which it is named, this is all about subtlety, detail and celebrating the moment.
This recipe is best suited (as inspiration) for chefs and the passionate home cook with some experience. See the bottom of the page for a formatting video.
Recipe
Count on 2-3 scallops p.p. for an appetizer
About 90 minutes (depending on experience)
Ingredients
Scallops
- Fresh scallops
- Oil
- Butter
Daikon garnishes
- Daikon (for flowers, stuck out in flower shape)
- Marinated daikon
- Sweet and sour daikon
- Daikon trimmings (for cream)
Radish
- Three colors of radishes (stuck out in flower shape)
Blade fittings
- Fresh green shiso leaf (expletive)
- Fresh wasabi leaf (expletive)
Oil of leaves
- Leftovers from fresh green shiso leaf
- Leftovers from fresh wasabi leaf
- Oil (to blend into herbal oil)
Beurre blanc
- Beurre blanc
- Oil from fresh green shiso leaf and fresh wasabi leaf (added to taste)
Cream of daikon
- Daikon trimmings
Finish
- Sakura Cress
- A fresh wasabirhi hem. The size of the rhizome depends on the amount of dishes. (Note, you can grate fresh wasabi only with a real wasabi grater. An ordinary kitchen grater is unsuitable).
Preparation
Oil of leaves
- Use the trimmings of the shiso leaf and wasabi leaf.
- Put these along with oil in a blender and blend to a smooth green herb oil.
- Strain the oil if necessary to remove any bits of leaves.
Cream of daikon
- Use the daikon trimmings to prepare a smooth cream. Make sure the cream has a soft and even texture.
Daikon and radish
- Poke flowers from different varieties of daikon.
- Marinate some of the daikon.
- Prepare a sweet and sour daikon.
- Cut out three colors of radishes in flower shapes.
Blade fitting
- Cut out the shiso leaf and wasabi leaf into shapes.
- Save for dressing.
Beurre blanc
- Prepare a beurre blanc.
- Mix in the oil of shiso leaf and wasabi leaf.
Scallops
- Heat oil with a small amount of butter in a pan.
- Gently fry the scallops in the pan until just cooked and lightly golden brown.
Formatting
- Place the soft fried scallops on the plate.
- Arrange the daikon flowers and the three colors of radish around it.
- Place the put-out shiso leaves and wasabi leaves between the vegetables.
- Add dots or quenelles of the daikon cream.
- Spoon the beurre blanc with herb oil all around.
- Finish with Sakura Cress.
- Just before serving, grate a small amount of fresh wasabi, using an appropriate wasabi grater, over or to the side of the dish.
Tip!
The distinctive sharpness of fresh wasabi remains optimal for about 15 minutes, which is why it is only grated just before serving. After 15 minutes, it still retains its unique, fresh wasabi flavor.
Sakura Cress is a product of Koppert Cress. Curious about more? Check out our sakura range!