en 
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Deep-frozen
Maison Rougié
- Japanese Cuisine
- Timeless
Poached and Seared Scallop, Like a Dashi Broth
A delicately infused dashi broth, just-snacked scallop, and a touch of freshness with crunchy daikon. A refined recipe with intense umami flavors.
4 pers.
Ingredients
- Rougié Scallops from Normandy 4 pieces
- Seaweed 4 sheets
- Lemongrass 1 stick
- Shiitake 100g
- Black mushrooms 20g
- Star anise 2
- Dried bonito 50g
- Timut pepper
- Ginger 10g
- Oyster leaves 4 leaves
- Daikon radish 80g
4 pers.
Preparation
1
Prepare the dashi broth: Simmer the seaweed, lemongrass, sliced shiitake, rehydrated black mushrooms, kombu or nori, dried bonito, star anise, and Timut pepper. Turn off the heat and let infuse for 10 minutes before straining.
2
Prepare the garnish: Cut the daikon radish into julienne slices and immerse in ice water to preserve its crunchiness.
3
Sear the Scallops: Lightly incise the top of the scallops. Season the incied sides with salt. Sear them in a warm frying pan with grapeseed oil and season the other sides with salt and pepper. Cook for 2–3 minutes. Reduce the heat and add butter. Let them brown nicely, flip the scallops, and cook for 1–2 more minutes.
4
Plating: In a shallow dish, arrange the scallops, add the chilled daikon, and cover with hot broth.
5
Finish: Sprinkle a few oyster leaves for a touch of iodine.
Advice from the chef
For time-saving, the broth can be made the day before.
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