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Executive Chef Pascal Bernou
France
Maison Rougié
Poached and seared scallops, like a dashi broth
A delicately infused dashi broth, just-snacked scallops, and a touch of freshness with crunchy daikon. A refined recipe with intense umami flavors.
4 pers.
45 min
Ingredients
- Seaweed 4 sheets
- Lemongrass 1 stick
- Shiitakes 100g
- Black mushrooms 20g
- Star anise 2
- Dried bonito 50g
- Timut pepper QS
- Ginger 10g
- Oyster leaves 4 leaves
- Daikon radish 80g
4 pers.
45 min
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Preparation
1
Prepare the dashi broth: Simmer the seaweed, lemongrass, sliced shiitakes, rehydrated black mushrooms, kombu or nori, dried bonito, star anise, and Timut pepper. Turn off the heat and let infuse for 10 minutes before straining.
2
Prepare the garnish: Cut the daikon radish into julienne slices and immerse in ice water to preserve its crunchiness.
3
Pan-fry the Scallops: Score and quickly sear the scallops.
4
Plating: In a shallow dish, arrange the scallops, add the chilled daikon, and cover with hot broth.
5
Finish: Sprinkle a few oyster leaves for a touch of iodine.
Chef's Tip
For time-saving, the broth can be made the day before.
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