Miso glazed scallop, pak choi, pickles, miso broth

Method

For the picked mushrooms: Make the pickling liquor by boiling equal amounts of water and mirin with a little salt and sugar. When boiled add the shimeji mushrooms and allow to cool.

For the miso broth: Bring the stock to the boil, meanwhile pan fry the shallots, garlic, ginger, lemon grass, and carrots until nicely coloured. Add the red curry paste and cook it out a little. Add the stock along with the miso, miron soy sauce, coconut milk, seaweed, cardamom and coriander seeds, bring back to the boil and cook for a few minutes. Add the pear puree, grapefruit juice, lime juice and zest, coriander and basil and leave to infuse and cool down. To finish, pass it through a muslin cloth.

For the miso glazed scallop: Bring the sake and mirin to the boil, add the miso paste and sugar, stir over a low heat until well combined. When cooled place in a sous vide bag along with the scallop to marinate. When ready, take out of the bag and remove excess marinade and sear in a hot pan. Finish with a little warm miso glaze spooned over.

For the pak choi: separate out the leaves and blanch in salted water until al dente. Refresh in cold water. When ready to plate, lightly saute the pak choi with a little oil, minced garlic and seasoning - start with the stalks and then finish with the leaves.