Hokkaido Raw Scallop
Michelin-Starred Chef Shaun Hergatt’s SoHo hotspot, Vestry 2.0, is showcasing the seasonal delights of spring. Celebrate the new menu and a page dedicated to small bites with his recipe for...
Ingredients
- Avocado Pulp 500g
- Olive Oil 100g
- Kosher Salt 5g
- Cilantro Puree 50g
- Shio Koji 200g
- Kalamanci Puree 500g
- Sugar 100g
- Crème Fraiche 100g
- Salt 2g
- Xanthan Gum 0.5g
- Sliced Raw Japanese Scallops 50g
- Hass Avocado Puree 2g
- Koji- Calamansi Vinaigrette 30g
- Shaved Lime Radish 4ea
- Micro Purple Shisho 2ea
- Borage Cress 2ea
- Affila Cress 2ea
- Pink Pearl Sedum 2ea
- Chive Oil 1g
- 1 g Chili Oil
- 1 g Yuzu Oil
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