HOKKAIDO SEA SCAL­LOPS AND BLUE LOB­STER OCEAN CARPAC­CIO, CAVIAR WITH CITRUS AND EX­TRA VIR­GIN OLIVE OIL PEARLS

The sweet, del­i­cate flavours of Hokkaido sea scal­lop and blue lob­ster are ac­cented with le­mon juice to im­bue the dish with a cit­russy note. Add ex­tra vir­gin olive oil pearls for a pep­pery-flo­ral hint, and Bel­uga caviar for a briny depth.

Epicure - - CHRISTMAS SUPPLEMENT -

Serves 4

Prep time 3 hours Cook time 15 min­utes

320g Hokkaido scal­lops

400g Blue lob­ster tail and claw meat 50ml le­mon juice

100g Bel­uga caviar (avail­able from Culina) 60g ex­tra vir­gin olive oil pearls

60g shal­lots pearls

5g fresh dill

4 Marigold flow­ers

3g gold and sil­ver flakes » Place Hokkaido scal­lops, lob­ster meat and le­mon juice in a zip-lock bag. Chill in the fridge for 3 hours.

» Re­move the scal­lops and lob­ster, and patdry gen­tly on a clean food grade cloth. (Do not rinse or wash with wa­ter.)

» Slice the scal­lops and lob­ster thinly and place an equal amount of scal­lops and lob­ster on four plates us­ing a round ring mould.

» Gar­nish with Bel­uga caviar, ex­tra vir­gin olive oil pearls, shal­lots pearls, dill and marigold flower.

» Sprin­kle with gold and sil­ver flakes just be­fore serv­ing.

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