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Hokkaido Scallop Crudo, Ginger, Nectarine, Lemon Myrtle, Thai Basil, Salmon Roe
Recipe by Nat Thaipun
Try Hokkaido Scallop Crudo, Ginger, Nectarine, Lemon Myrtle, Thai Basil, Salmon Roe.
- Steps
- Ingredients
Ingredients
Hokkaido Scallop Crudo
Crudo Dressing
Lemon Myrtle and Basil Oil
Garnishes
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Steps
- Prepare the Hokkaido Scallop Crudo by removing scallops from the shell, cut in half widthways. Set aside in the fridge.
- Using a mandoline, thinly slice nectarines into at least 20 perfect 1mm slices. Set aside.
- For the Crudo Dressing, peel ginger and lemon.
- Place rice vinegar and ginger peel in a saucepan on a medium heat. Bring to a simmer and remove from heat, allow to steep for 5 minutes, then strain 2 tablespoons into the cannister of a stick mixer.
- Using a cold press juicer, juice lemon to yield 2 ½ tablespoons of lemon juice, add to the cannister. Juice ginger to yield 2 tablespoons ginger juice. Add to the cannister.
- Place fish sauce, sugar, mirin, sesame oil, netural oil and salt in the cannister and blend to emulsify. Pass through a sieve into a squeezy bottle and set aside in the fridge.
- To prepare the Lemon Myrtle and Basil Oil, add lemon myrtle, basil and oil into a Thermomix bowl and blend speed 10 for 3 minutes. Strain through a chinois lined with a filter into a bowl that is placed on an ice bath. Transfer to a squeezy bottle and set aside.
- Prepare the garnishes by rinsing the salmon roe, set aside in bowl. Pick basil flowers and young leaves and set aside on a damp paper towel.
- To serve, lay 4 nectarine slices onto a serving plate that has a raised rim. Arrange 5 scallops on top of the nectarines. Divide the crudo dressing between the plates, squeezing over and around the scallops so that a thin layer of dressing covers the plate. Add a few drops of the lemon myrtle and basil oil. Garnish with salmon roe and basil flowers and leaves.
