Sebastian Comerso’s Scallop Tartare

Name: Sebastian Comerso’s Scallop Tartare
Ingredients: 100g water; 50g yuzu juice; 80g amazu; 30g honey; 3g yuzu kosho; 20g agar agar; yuzu zest, to taste; 30g mirin; 1 cucumber; 1 slice of black shokupan (or regular shokupan); 1 sheet of nori; 2 scallops (white part/abductor muscle only, keep coral for another preparation); small amount of salt; 1 piece of kombu (for curing)

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Executive Chef Sebastian Comerso of The Aubrey shares his recipe for an elegant scallop tartare that pairs fresh, high-quality seafood with subtle Japanese flavours.

Keywords

cooking
recipe
scallop

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Ingredients

100g water
50g yuzu juice
80g amazu
30g honey
3g yuzu kosho
20g agar agar
yuzu zest, to taste
30g mirin
1 cucumber
1 slice of black shokupan (or regular shokupan)
1 sheet of nori
2 scallops (white part/abductor muscle only, keep coral for another preparation)
small amount of salt
1 piece of kombu (for curing)