Lime- and dill-marinated bay scallops, wasabi buttermilk foam, crisp cucumber, brown butter and nori panko crumble

Preparation time: 30 min

• Mise en place

  Finely chop the shallot. Pick the dill and parsley leaves from the stems. Cut the cucumbers into a very fine brunoise. Zest the lime and lemon. Grind the nori sheet into a fine powder.

• Panko crumble

  Melt the butter in a skillet and cook until lightly browned and nutty. Add the panko and cook until golden brown. Remove from the heat, then stir in the nori powder and lemon zest. Season lightly.

  Let cool completely.

• Herbed wasabi buttermilk foam

  Combine the buttermilk, cream, dill, chives, parsley, and wasabi in a blender. Blend until smooth, then strain through a very fine sieve for a perfectly silky texture. Season to taste and pour into a 500 ml siphon.

  Charge with two N₂O cartridges and refrigerate.

• Crisp cucumber

  In a bowl, combine the cucumber brunoise with the lime juice. Season lightly and refrigerate until ready to serve.

• Marinated bay scallops

  Just before serving, combine the scallops with the lime juice and zest, olive oil, shallot, and dill. Season with salt and pepper. Marinate for only 5 to 8 minutes.

• Plating

  Spoon the marinated scallops into a small bowl or ramekin. Add a spoonful of crisp cucumber and top generously with the herbed wasabi buttermilk foam. Sprinkle with the brown butter and nori panko crumble.

  Garnish with microgreens.