Serves 12
Ingredients
Asian vinaigrette
2 tbspwhite soy sauce
2 tbspdark soy sauce
2 tbspyuzu juice
6 tbspsunflower oil
2 tbspsesame oil
2 tbspsweet chilli sauce
Juice of 1 lime
2 slices ginger
Salt
Acacia honey
Lentils with Asian spices
1 shallot
2 red pepperoni
Sesame oil
500ml vegetable stock
50g yellow lentils
50g red lentils
50g Beluga lentils
50g Puy lentils
50g mountain lentils
4 coriander stalks without leaves
5g pickled pink ginger
5 shiitake mushrooms
Scallops
12 scallops in shell
100g foie gras
36 Shimeji mushrooms
6 pak choi leaves
1 lime
½ tbsptangerine vinegar
1tbspdashi St. Jacques
½tbsplemon oil
1 dash of sudachi juice
Method
Asian vinaigrette
Mix all ingredients together. Let infuse with the ginger for one hour, then sieve and season to taste with salt and honey.
Lentils with Asian spices
Soak all the lentils separately on the day before. Peel the shallots and with one of the pepperonis, cut them roughly into small pieces. Sauté with some sesame oil, add the vegetable stock, bring to a boil and let cool down. Sieve the lentils and cook each variety separately with the sieved vegetable stock for about 2-8 minutes (yellow and red lentils 2 minutes each, all other varieties 6-8 minutes each), then refresh in cold water. Remove the stalks from the shiitake mushrooms, then dice, roast in a little sesame oil and lightly salt. Cut the second pepperoni into brunoise, briefly blanche in boiling salt water and immediately refresh in cold water. Finely cut the coriander stalks. Mix all ingredients together and season with half the Asian vinaigrette and some salt.
Scallops
Cut open the scallops with a blunt knife, remove muscles and innards and put the roe to one side. Briefly water the shell, then dry it and don’t refrigerate it again. Wash the roe, then pass through a fine sieve and in a bowl, season with a dash of cold water, tangerine vinegar, dashi St. Jacques, lemon oil, sudachi and salt, until it reaches a creamy texture, then fill into a bottle with small nozzle. Cut the pak choi leaves in half lengthways. Blanche the stalk first for 12 seconds in strongly salted water, the submerge them completely and immediately refresh in cold water. Tap them dry, spread them and marinate with some of the Asian vinaigrette. Cut the shimeji mushrooms, fry in some sesame oil, lightly salt and marinate with some Asian vinaigrette.
To serve
Season the scallops, add some oil and in a hot, cast-iron pan, sear on both sides. For tempering, cover and put into a 50C preheated oven. With the roe cream, draw a zig-zag line on the plate, then place the marinated reversed shimeji mushrooms on the top three corners. On the bottom corner, push the lightly drained lentils into a ring. Flatly half the tempered scallops and again season the cut surfaces. Place on the lentils, place the pak choi around them and then shave the frozen foie gras over the scallops. Season the foie gras with salt, pepper and some Asian vinaigrette.