Togarashi Seared Scallops with Romanesco Puree and Black Garlic Basil Citronette

Togarashi Seared Scallops with Romanesco Puree and Black Garlic Basil Citronette

Recipe Courtesy of The Great Sustainable Seafood Tour Recipe Contest Entrant Crystal Schlueter

CONTEST WINNER

Ingredients:

Puree:

1 medium head Romanesco, trimmed and broken into florets
1/3 cup roughly chopped garlic scapes
4 cups chicken stock
1 cup St. Supéry, Napa Valley Estate Sauvignon Blanc
1 tablespoon pickled ginger
Salt and black pepper to taste

Puffed Forbidden Rice:

Canola oil for frying
1 tablespoon uncooked forbidden rice
1 pinch salt

Citronette:

3/4 cup light olive oil
1/4 cup yuzu juice
1/4 cup mirin
3 cloves peeled and minced black garlic
1 tablespoon packed purple basil, removed of
tough stems and chopped
Salt and black pepper to taste

Scallops:

1 tablespoon canola oil
8 sustainably farmed or caught fresh scallops,
patted dry and removed of any side muscles
1 teaspoon togarashi seasoning

For Plating:

3 thin slices of watermelon radish, cut in half
to make 6 half moon shapes
Reserved Romanesco florets
Small purple basil leaves
Chili threads
Microgreens

Instructions:

Puree:

Add the Romanesco and garlic scapes to a medium saucepan. Cover with chicken stock and wine. Bring to the boil over medium high heat. Once boiling, reduce heat to medium and cover. Cook for 10 minutes. Using tongs, remove six florets and plunge into ice water. Cover the pan and continue cooking remaining vegetables for 5 minutes or until very tender. Place a colander over a large pot. Pour the vegetables into the colander, reserving cooking liquid. Allow to cool for 5 minutes. Add the slightly cooled vegetables to a blender or food processor with 1 cup reserved liquid and the pickled ginger. Puree until smooth. Add a little extra liquid if necessary. Season with salt and pepper. Keep warm.

Puffed Forbidden Rice:

As the vegetables are cooking, heat a medium sauce pan over high heat with a 1 inch depth of oil. Test oil by dropping in a couple grains of rice. If rice begins to puff and rise to the surface
immediately, oil is ready. Add remaining rice. Once puffed, remove to a paper towel lined plate. Sprinkle with salt.

Citronette:

Add all ingredients to a blender or food processor. Puree until smooth.

Scallops:

In a medium skillet over high heat add the oil. Once hot, sprinkle scallops on each side with the togarashi. Place in the pan and sear for 2-3 minutes or until nicely browned. Turn scallops
over and cook until opaque throughout.

For Plating:

Spread a spoonful of puree over each of two plates. Sprinkle with a small handful of puffed rice. Arrange four scallops over each plate. Carefully radish halves in between scallops. Garnish with reserved Romanesco, small basil leaves, a few chili threads and microgreens. Drizzle a small spoonful of citronette alongside scallops.

Yield:

2 servings

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