Scallops with Borlotti beans and cocoa

Name: Scallops with Borlotti beans and cocoa
Ingredients: 100g shelled Borlotti/cranberry beans; 200g filtered, cold water (cold water will prevent the contents to bubble over in a sous vide machine); 0.5g sodium bicarbonate (bicarb is generally added during the cooking process to speed the cooking process while preserving the outer shell of each bean, making them pristine); Scallops roe; Koji paste (100gkoji inoculated rice, 200gwater); 750gskirts stock; 700gwater; 100gdried scallop roe, crushed; 25gsalt; 30gneutral cooking oil (grapeseed or canola work best); 40g borlotti beans; 30g scallop stock; 15g butter; 0.9g salted kombu; 3g lemon juice; 1g chopped tarragon; 2 xscallop; Osetra caviar

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This great recipe from Ivan Brehm of Bacchanalia, Hong Kong, utilises parts of the scallop that are generally discarded, to create an intricate dish bursting with flavour and deep earthy umami...

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Ingredients

100g shelled Borlotti/cranberry beans
200g filtered, cold water (cold water will prevent the contents to bubble over in a sous vide machine)
0.5g sodium bicarbonate (bicarb is generally added during the cooking process to speed the cooking process while preserving the outer shell of each bean, making them pristine)
Scallops roe
Koji paste (100gkoji inoculated rice, 200gwater)
750gskirts stock
700gwater
100gdried scallop roe, crushed
25gsalt
30gneutral cooking oil (grapeseed or canola work best)
40g borlotti beans
30g scallop stock
15g butter
0.9g salted kombu
3g lemon juice
1g chopped tarragon
2 xscallop
Osetra caviar