Preview

Poh-kay, scallops with citrus; sweet and savory

MAINS, Fish, Seafood & Shellfish, Risotto, Pasta and Rice, White fish, Vegetables and Fruits

Fresh flavours, healthy and simple!

Note

Plating this dish consists of decorating your rice with all the beautiful colors and elements you have created or prepared!

Ingredients

Recipe for 4 persons

Rice

250 Ml

White rice

60 Gr

Sugar

15 Gr

Salt

120 Ml

Rice vinegar

Protein

4 Unit(s)

Giant scallop (u10)

15 Ml

Lemon juice

10 Ml

Pink grapefruit juice

5 Ml

Yuzu juice

350 Gr

Yellowfin tuna

Garnishes

4 Pinch(es)

Black sesame seeds

3 Unit(s)

Green onion

1 Unit(s)

Orange

25 Gr

Japanese pickled ginger

1 Unit(s)

Pink grapefruit

1 Zest

Lime

300 Ml

Edamame (soybeans)

6 Unit(s)

Radish

1 Unit(s)

Granny smith apple

3 Sprig(s)

Fresh cilantro

Sauces

125 Ml

Spicy mayonnaise

100 Ml

Yuzu juice

60 Ml

Soy sauce

Olive oil
Salt and pepper

Poh-Kay, scallops with citrus; sweet and savory

Preparation time: 30 min

Preparation

Combine the sugar, salt and rice vinegar in a sauce pot and bring to a boil. Once boiling, remove from heat and let the liquid cool to room temperature.
Peel the green onions. Peel the oranges and grapefruits, making sure to remove the pith as well. Make supremes from the citrus fruits. Try and save this step for just before being ready to serve.
Strain the marinated ginger.
The rice

Bring a sauce pot of water to a boil, add the rice and cook for about 12 minutes. Strain the rice, and then transfer it to a baking sheet. Drizzle the rice vinegar mixture over the top of the rice and mix well. Add the sesame seeds last.
Set aside until ready to serve.
The protein

1: Combine the orange and grapefruit juices, season with salt and pepper and add a thread of olive oil. Mix gently while adding the lemon juice and yuzu.
Make nice slices of scallops, spread them out on a flat plate or baking sheet and drizzle the sauce over top 15 minutes before serving.
2: In a hot skillet with a bit of vegetable oil, sear the tuna on each side for about 1 minute, then transfer to a place and let cool in the fridge.
Garnishes

In a sauce pot of salted boiling water, cook the edamame for 6 minutes, then strain them and drop into an ice bath.
Clean the radishes and remove the stems with a paring knife. With a knife or mandolin, make thin slices and reserve them in ice cold water.
Cut the green apples into matchsticks.
Cut the green onions diagonally to make nice long slices.
Sauces

1: Combine your favorite mayonnaise with sriracha and sweet chilli paste, season to taste.
2: In a sauce pot, bring the yuzu juice and soy sauce to a boil. Reduce until you reach a syrup like consistency. This sauce will be used to garnish the tuna tataki.
Plating

Place the rice in the bottom of your bowl or plate. Decorate with the citrus supremes as well as the radish slices. Next, place the scallop ceviche, edamame and green apple matchsticks.
Artistically place the tuna here and there. Add the spicy mayonnaise as well as the green onion slices.
Garnish with leaves of coriander as well as pickled ginger.
It should make for quite a beautiful presentation with all the beautiful colors!