Scallop, daikon, finger lime & nori entree
Created by Michale Fox, Head Chef with the restaurant group Merivale.
Rating
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Time
30 Minutes
Difficulty
Ingredients
For 4 people 
- 12 Large Scallops
- 200 mL Dashi
- 20 grams Shiro Shoyu
- 20 grams Bonito Flakes
- 50 mL Rice wine vinegar
- 10 grams Sugar
- 20 mL Mirin
- 100 mL Rice wine vinegar
- 100 mL Water
- 30 grams Sugar
- 2 grams Salt
- 100 grams Daikon, peeled and thinly sliced into rounds on the mandolin
- 8 Nori sheets, toasted slightly in a warm oven
- 1 pinch(es) Sea salt
- 1 Punnet Flowerdale Farm Microgreen Chickpea
- 1 Punnet Flowerdale Farm Micro Green Shiso
- 1 Punnet Flowerdale Farm Finger Limes
Featured Chef's Recipe
Method
- Preparation: Cut scallops in half (rounds). Place scallops in an airtight container and store in the refrigerator.
- Tosazu: Combine dashi, shiro shoyu, bonito flakes, 50ml rice wine vinegar, 10g sugar and 20ml mirin in a saucepan. Bring all ingredients to the boil. Remove from heat and let stand for 5 minutes. Pass through a fine chinois and set aside.
- Pickled Daikon: Combine 100ml rice wine vinegar, 100ml water, 30g sugar and 2g salt in a saucepan and bring to the boil. Allow the pickle to cool slightly then add the daikon. Place aside to cool. Note: this step can be done well in advance.
- Toasted Nori Powder: Place tosted nori and sea salt in a high powered blender and blitz to a fine powder.
- Presentation: Pour the tosazu over the scallop. Leave to marinate for 5 minutes. Strain the pickle away from the daikon (this pickle can be reused for other dishes). Place the daikon on some paper towel to absorb the remaining liquid. Place 6 scallop halves on each plate. Arrange 6 slices of pickled daikon in-between each scallop. Spoon some extra tosazu over the scallop. Sprinkle the dish with the nori powder. Garnish the scallops with Flowerdale Farm Microgreen Chickpea, Micro Green Shiso and Finger Lime pulp. Season each scallop with a sea salt flake.
