Japanese food｜Seafood｜Seasonal vegetables｜Winter｜帆立の炙り 蕪のすり流し
Seared Scallops with Turnip Soup
Culinary Workshop Karinary Art 2018.Feb.
Ingredients (Serves 4)
| Scallops (sashimi grade) | 4 pieces ... Marinate in Mikawa Irizake (not included) for about 10 minutes. |
| Canola Flowers | 1/2 bunch ... Boil in salted hot water, cool in cold water, and sprinkle with Mikawa Irizake. |
| Kogomi (fiddlehead ferns) | 8 pieces ... Similarly sprinkle with Mikawa Irizake. |
| Turnip | 300g ... Peel thickly and cut into large chunks. |
| Ikura (salmon roe) | As needed |
Seasoning
| Dashi stock | 200ml |
| Mikawa Irizake | 2 tsp |
| Salt | A pinch |
Instructions
- Steam the turnip in a steamer with rising steam for 5 minutes. Transfer to a pot, add the seasoning, and cook to let the flavors infuse.
- Puree the cooked turnip by straining or using a blender.
- Pat the scallops dry, lightly coat the surface with sesame oil (not included), and quickly sear. Cut into bite-sized pieces.
- Spread the turnip puree on a plate, arrange the scallops, drained canola flowers, and kogomi on top, and garnish with ikura.