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Scallop tartare

  • Hokkaido Scallops 5 pc
  • Shallots, chopped 15 g
  • Chives, chopped 10 g
  • Wasabi Ponzu Dressing 5 ml
  • Lemon Zest 2 g
  • Lemon Juice 1 ml

Prawn Mousse

  • Prawn, IQF 150 g
  • Egg White 1 g
  • Cooking Cream 80 ml
  • Salt 1 g
  • Pepper 1 g
  • Hokkaido Scallop, diced 3 pc

Tamarind Gel

Assembly & Plating

  • Tomato Tart 10 pc
  • Celery Cress 1 g
  • Puff Quinoa 5 tsp
  1. Scallop tartare

    • Combine all ingredients together.
    • Set aside to chill.
  2. Prawn Mousse

    • Rough blend prawn and add in whites.
    • Add cream and season last.
    • Fold in diced scallop.
    • Preheat steamer to 72°C and steam for 12 mins.
    • Ice bath prawn mousse and cut to desired height.
  3. Tamarind Gel

    • Combine all ingredients together and bring to boil.
    • Set in chiller.
    • Blend into a smooth gel.
    • Transfer to squeeze bottle.
  4. Assembly & Plating

    • Fill tomato tart shell with scallop tartare.
    • Sprinkle puffed quinoa and place prawn mousse on top of scallop tartare.
    • Pipe tamarind gel and garnish before serving.