(Beeswax Cooked Hokkaido Scallops, Black Garlic, Yogurt, Saffron and Orange)
The mild taste of scallops benefits from pairing of bold, strong and sharp flavours. The beeswax contributes a pleasant sweetness, while the orange introduces a zesty tang.
Serves 1 Prep time 1 hour Cook time 10 minutes
3 Hokkaido scallops
100g beeswax (available from Supernature)
» Extract and clean scallop meat
» In a pan, melt beeswax over slow fire until it reaches 95°C. Then pour melted beeswax over the cleaned scallops. Set aside for 30 minutes and then extract the scallops from the beeswax.
orange-saffron sauce 1 orange 10ml dry white wine pinch of salt
1g saffron pistils 20ml creamy yoghurt 5g corn starch
» Juice orange through a strainer into a large measuring cup. Set aside. » In a small pot, mix orange juice, wine, salt and saffron, and bring it to a simmer. Cool the mixture down before adding yoghurt and starch.
» Blend the yoghurt and starch mix until it is slightly thick.
1 black garlic clove (available from Little Farms) warm water
1 Japanese cucumber, finely diced a handful of micro herbs
» Blend black garlic and warm water into a smooth cream.
» Place a scallop on top of diced cucumbers, then add a dollop of orangesaffron sauce and black garlic cream. Finish with micro herbs.