Scallops, sand, stones and seaweed

Share & Comment

Scallops, sand, stones and seaweed

Thank you for your rating!
Thank you for your rating!

Created by head chef Rob Krawczyk at Tankardstown Brabazon Restaurant

Ingredients

  • For the scallops: 6 scallops, roe taken off and reserved
  • For the sand:
  • 20g prawn oil
  • Maltose to mix
  • Toasted bread crumbs
  • Scallop roe powder
  • Black pudding crumbs
  • Sea salt Black pepper
  • For the fennel purée:
  • 2 bulbs fennel chopped
  • 1/2 shot Pernod
  • Zest 1/2 lemon
  • 2 tablespoon olive oil
  • 10g butter.
  • For the roe jelly:
  • Reserved roe from scallops
  • Lemon zest
  • 1 clove garlic
  • Sprig thyme
  • Salt
  • 10g seaweed
  • 600ml Fish stock
  • 7g iota

Instructions

  1. For the sand: Mix to achieve desired consistency.
  2. For the fennel purée: Sweat off all ingredients and blitz.
  3. For the roe jelly:Place all ingredients in a vacuum bag except for the iota. Place in water bath at 68°c for 2 hours. Chill and pass through a sieve reserving the liquid, add iota and whisk unit just under boiling, place in container and chill.
  4. To serve: place a few dots of fennel, purée on the plate, scatter some sand between, place a little of the jelly, start to cook your scallops in a very hot pan for around 30 seconds each side season with a little sea salt. Place the scallops on the purée , place some seaweed ,spoon on some caviar ,season with a little sambai vinegar and garnish with some mazuna.
ILoveCooking logo
Save amazing recipes in your cookbook!

Login

Not a member? Sign up

or Login with your account

Save amazing recipes in your cookbook!

Sign up

Already have an account? Login

Login

Signup

Already have an account? Login

Login

Signup

Not a member? Sign up