Culinary Workshop - Culinary Art - Feb. 2009
Ingredients (Serves 4)
| Scallops (for sashimi) | 8 pieces ... Blanched and placed in cold water |
| Salt and Olive Oil | As needed |
| Potatoes | 2 medium ... Cut into chunks and boiled |
| Boiled Egg | 1 ... Roughly chopped |
| Parsley | As needed ... Finely chopped |
| Tonburi (Land Caviar) | As needed ... Lightly seasoned with white soy sauce and olive oil |
| For Garnish: Lemon and Chives |
Mixed Seasoning
| Mayonnaise | 2 tablespoons |
| Olive Oil | 1-1/2 tablespoons |
| Lemon Juice | 1-1/2 teaspoons |
| Salt | 1/2 teaspoon |
| Pepper | A little |
Instructions
- Cut the blanched scallops in half horizontally, sprinkle with salt and olive oil, and let sit for 5 minutes.
- Mash the boiled potatoes while still warm, season with salt, pepper, and vinegar (not listed), then mix with boiled egg and parsley.
- Place the potato salad from step 2 in the center of a plate using a mold, top with the marinated scallops from step 1, and garnish with tonburi, lemon, and chives.