Scal­lops served in Half Shell with Kombu But­ter and Ikura

Wine & Dine Cookbook - - FEATURE RECIPES -

Serves 4 EASY

The kombu but­ter brings added umami Frozen Ly­chee Ice, and rich­ness to this sim­ple dish of grilled Co­conut Mousse, scal­lops. Fresh Lo­cal Fruit

6 large scal­lops in half shells

Sea salt, as needed

50g ikura

Mi­cro cress and sea­weed, to gar­nish

For the kombu but­ter

8-inch strip of kombu

250g un­salted French but­ter, soft­ened

25g yuzu paste*

1. Pre­pare kombu but­ter. Re­hy­drate the kombu by soak­ing it in cold wa­ter un­til soft.

2. Dry kombu with kitchen pa­per tow­els and place on a bak­ing tray. Bake kombu in a pre­heated oven at 180˚C, un­til dry and crisp, about 15 mins.

3. Place kombu in a blender and blend un­til it is pow­dery. Add but­ter and yuzu paste, and blend un­til smooth. Store but­ter in the fridge un­til re­quired.

4. Pre­pare the scal­lops. Open and wash the large scal­lops and sea­son with salt. Heat char-grill over high heat. Grill the scal­lops for 30 secs on both sides.

5. Melt the kombu but­ter in a small pot un­til it turns golden in colour. Once scal­lops are cooked, brush them with but­ter.

6. Spoon some ikura over, and gar­nish with mi­cro cress and sea­weed. Serve im­me­di­ately. *Al­ter­na­tively, use the juice from 2 limes

Scal­lops served in Half Shell with Kombu But­ter and Ikura

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