Scallop Crudo

Scallop Crudo

4 U-10 dry-packed cleaned scallops:

Lightly pat dry the scallop, season with salt and pepper. In a hot pan, sear the scallop on the round part until golden. Set aside and chill completely. Slice into 4-5 sliced rounds.

6 cleaned crimini or button mushroom:

Using a mandolin, thinly slice the mushrooms.

MUSHROOM KETCHUP

1.5 kg Crimini mushrooms

10g kosher salt

6g agar agar

200g Champagne vinegar

80g granulated sugar

50g white soy sauce

Place the mushrooms and salt in a food processor and briefly blitz together. Transfer the mixture to double thickness of cheesecloth and tie into a pouch. Hang this overnight in the fridge with a container underneath to catch the liquid.

Combine the vinegar and sugar in a small pan, bring to the boil, set aside to cool.

Combine 600g of the collected mushroom liquid and agar agar in a pan, bring to a boil, and transfer the liquid to another container to chill. Let chill for 1 hour in fridge.

Using a blender, mix the chilled mushroom liquid into a smooth liquid gel. Add vinegar and white soy sauce to taste. Pass through a fine mesh strainer, then cover the mushroom ketchup and refrigerate.

PRESERVED LEMON

Quarter the preserved lemon, remove the inside including the pith. Julienne the preserved lemon rind.

SNOW PEAS

Thinly slice the snow pea on the bias.

PETITE GREENS

DRIED MUSHROOM POWDER

LEMON AGROMATO

LEMON

Presentation:

Spoon the mushroom ketchup on to 4 plates. Place one sliced scallop on the mushroom ketchup, season the scallop with salt, lemon, and lemon agromato. Shingle mushroom slices, covering the scallop completely. Place the snow peas and preserved lemon throughout the mushrooms. Dust mushroom powder over mushrooms. Garnish with petite greens.