Scallops - Apple - Soy
Recipe by David Hussey, Kikkkoman Masters 2016 Finalist
- 12 Hand dived Scallops cleaned and roe removed -
- 0.5 Bramley apple peeled and diced
- 30g Soft light brown sugar
- 10g Fresh ginger
- 10ml Kikkoman soy sauce
- 0.5 Granny smith apple
- 75ml Cider vinegar
- 50g Caster sugar
- 1 Star Anise
- 30g Chicken skin
- 1 Pasteurised Egg yolk
- 250ml Rapeseed oil
- 30ml Yuzu juice
- .5 tsp Dijon mustard
- 55g OO pasta flour
- 55g Semolina
- 30ml Kikkoman soy sauce
- 40ml Water
- Pea shoots to garnish
- Apple Blossom to garnish
Combine flour, semolina, water and 30ml of soy sauce. Mix in a mixer with a dough hook for 8 minutes, or kneed by hand for 10, until dough is elastic. Split dough into 2 balls and roll out each with a rolling pin on a floured surface until it is as thing as it will go.
Transfer onto a baking tray and bake at 220 degrees for 8 minutes. The bread should be crisp, and snap when broken. Leave to cool.
In a pan, cook the Bramley apple, 10ml soy sauce, ginger and soft brown sugar, until well caramelised and almost burnt. Remove from heat, blend to a puree and pass through a fine chinois. Put in a piping bag
In a pan, warm the cider vinegar and caster sugar until sugar is dissolved. Remove from heat and cool.
Cut Granny smith apple into a fine dice and add to vinegar and sugar for around 5 minutes.
In a bowl combine the mustard, egg and yuzu with a whisk. Gradually add the rapeseed oil in a constant stream while whisking. Adjust the seasoning and thickness as needed. Put in a piping bag
Bake chicken skin on a baking sheet in the oven for 10-15 minutes until golden brown and crisp. Remove from sheet, finely chop with a knife.
Cook scallops in a hot pan with a little rapeseed oil on one side. When the edges start to colour, remove from heat and allow the residual heat of the pan to finish the cooking.
Break the music bread into 12 rough but even pieces.
On each plate, put 3 pieces of the music bread and on each piece put a scallop. Dress the scallop with the pickled diced apple and top that with the chicken skin. Pipe dots of the yuzu mayonnaise and the apple puree on the exposed music bread, and garnish with apple blossom and pea shoots.
This dish is designed to be picked up and eaten.