Scallop Nigiri - James Martin Chef

Ingredients

• 4 fresh hand dived scallops
• 2 finger limes
• Cornish sea salt flakes
• 1 lime
• 5ltr vegetable oil
• 100g katsuobushi flakes
• 100g kombu sheet
• 1000ml vegetable oil
• 90g pasteurised egg yolk
• 40g Dijon mustard
• 25g white wine vinegar
• 20g kelp stock concentrate
• 20g lemon juice
• 20g soy
• 30g shiro dashi
• 40g ponzu
• 1g xanthan gum
• 300g Glucose
• 200g Tosazu Rice Vinegar
• 100g Mirin
• 45g Age Soy
• 45g Ponzu
• Zest of One Lemon
• 750ml Mirin
• 2l Water
• 50g Salt
• 5l Rice Wine Vinegar
• 10 Cloves of Garlic
• 15 Star Anise
• 150g Ginger
• 100g Sugar
• 20g Diced and Squeezed, Pickled Kohlrabi
• 8 Brown Shrimps
• .5g Chives
• .5g Chervil
• Lemon Zest
• Lime Zest
• 8 Pieces of Chili (Blanched 3 Times)
• 1g Chopped Seaweed
• 5g Katsuobushi Mayonnaise
• 3 Drops Lemon Juice
• Salt
• Start to blitz the egg yolks with everything except the ponzu and oil
• Once the liquids are all emulsified start to slowly add the oil.
• Add all the oil till you get a thick emulsified mayonnaise.
• Finish with the ponzu
• Combine glucose, tosazu and yuzu, reduce with lemon zest till thickened
• Add soy and ponzu
• Mix thoroughly, if it needs to be thicker, reduce more.
• Strain and use
• Bring up to the boil
• Allow to cool
• Store the sliced kohlrabi inside a jar and the drain and dice when needed to make the kimchi mix
• Combine all of the above ingredients to make 2 nigiri balls, make sure to check the seasoning and add more acidity if needed.
• Finish the nigiri by piping a little ponzu mayonnaise on top of the kimchi
• Glaze the scallop slices with tare then season with flaked rock salt and fine zest of lime over the top.
• Place the sliced scallops on to the kimchi and finish with a little dollop of fresh finger lime