Culinary Art Workshop - 2017.Feb.
Ingredients
| Scallops (Sashimi-grade) | 80g ... Slice each scallop into 2-3 thin pieces. |
| Daikon Radish | 10cm ... Thinly slice into rounds. |
| Grapefruit | 1/2 piece ... Peel and separate the flesh from the membrane. |
| Whole-Grain Mustard | To taste |
| Olive Oil | To taste |
| Pink Salt | To taste |
Garnish
| Onion | 1/4 piece ... Thinly slice along the grain, soak in water to crisp up. |
| Baby Leaf Greens | As needed |
| Shiso Flower | To taste |
Instructions
- Quickly blanch the scallops to lightly cook the surface, sprinkle lightly with salt, and cool.
- Lightly salt the daikon slices, and when softened, pat them dry.
- Place grapefruit segments on top of the scallops and sandwich them with the daikon slices. Add a dollop of whole-grain mustard on top.
- Arrange step 3 on a plate, garnish with onion slices, baby greens, and shiso flowers. Drizzle with olive oil and sprinkle with pink salt.