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, which you can buy from a shop); 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); 6g blanched and cooled scallop; 2g aburi-edged scallop (lightly seared); 10g yuzu honey; 10g cucumber; 10g black shokupan; 10g caviar; 2 stems of Hanaho flower/shiso flower; 1 gold leaf; 20g of any kaiso/seaweed (this will be just for decoration and to support the caviar tin)

www.four-magazine.com

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

View full recipe on www.four-magazine.com

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Cooking tools:

Kitchen scale
Blender
Piping bag
Dehydrator
Kitchen torch
Caviar tin
Scallop shell
Saucepan
Pot
Stove
Oven
Hotbox
Refrigerator
Freezer
Chef's knife
Cutting board
Peeler
Mixing bowl
Spoon
Serving platter

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, which you can buy from a shop)
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)
6g blanched and cooled scallop
2g aburi-edged scallop (lightly seared)
10g yuzu honey
10g cucumber
10g black shokupan
10g caviar
2 stems of Hanaho flower/shiso flower
1 gold leaf
20g of any kaiso/seaweed (this will be just for decoration and to support the caviar tin)