Yuzu Caviar, Scallop Gel, Compressed Cucumber
Yuzu Caviar, Scallop Gel, Compressed Cucumber
Ingredients
For the Yuzu Caviar
- 1/2 cup yuzu juice
- 1/2 teaspoon sodium alginate
- 1 teaspoon calcium chloride
- 2 cups distilled water
For the Scallop Gel
- 6 large scallops, cleaned, muscle removed
- 1/4 cup heavy cream
- 1/2 teaspoon agar-agar powder
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
For the Compressed Cucumber
- 1 English cucumber, peeled, thinly sliced into rounds
- 2 tablespoons rice vinegar
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
For Garnish
- 4 fresh dill sprigs
- 4 edible flowers, small
Instructions
- 1
Prepare the Yuzu Caviar: In a small bowl, whisk together the yuzu juice and sodium alginate until completely dissolved. Let sit for 15 minutes to allow any air bubbles to dissipate. This is your yuzu solution.
⏱️ 15 min
- 2
In a separate medium bowl, dissolve the calcium chloride in the distilled water. This is your calcium bath.
⏱️ 2 min
- 3
Using a syringe or dropper, carefully drip the yuzu solution into the calcium bath from a height of about 3-4 inches. Small spheres will form instantly. Let the caviar sit in the bath for 1-2 minutes to firm up.
⏱️ 5 min
- 4
Gently strain the yuzu caviar using a fine-mesh sieve. Rinse thoroughly under cold water to remove excess calcium, then transfer to a small container with a little fresh water to prevent sticking. Set aside.
⏱️ 3 min
- 5
Prepare the Scallop Gel: In a food processor, combine the scallops, heavy cream, salt, and white pepper. Process until very smooth, scraping down the sides as needed. The mixture should be a fine paste.
⏱️ 5 min
- 6
In a small saucepan, whisk the agar-agar powder with 1/4 cup of water. Bring to a simmer over medium heat, whisking constantly, until the agar-agar is fully dissolved and the mixture thickens slightly (about 1-2 minutes).
⏱️ 3 min
- 7
Add the hot agar-agar mixture to the scallop paste in the food processor. Process again for 30 seconds to combine thoroughly. Pour the scallop mixture into a shallow dish or mold to a thickness of about 1/4 inch. Refrigerate for at least 30 minutes, or until firm.
⏱️ 30 min
- 8
Once firm, cut the scallop gel into small, uniform cubes or desired shapes. Keep refrigerated until ready to serve.
⏱️ 5 min
- 9
Prepare the Compressed Cucumber: In a bowl, whisk together the rice vinegar, granulated sugar, and salt until the sugar and salt are dissolved. Add the sliced cucumber.
⏱️ 2 min
- 10
Place the cucumber and liquid in a vacuum seal bag. Seal the bag, applying a medium vacuum. If you don't have a vacuum sealer, place the cucumber in a sturdy zip-top bag, remove as much air as possible, and place a heavy weight on top for 30 minutes. This process compresses the cucumber, intensifying its flavor and texture.
⏱️ 30 min
- 11
To assemble: Arrange a few slices of compressed cucumber on each serving plate. Artfully place the scallop gel cubes on top of the cucumber. Spoon a small amount of yuzu caviar over and around the components. Garnish with a fresh dill sprig and an edible flower. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Yuzu Caviar, Scallop Gel, Compressed Cucumber
Ingredients
For the Yuzu Caviar
- 1/2 cup yuzu juice
- 1/2 teaspoon sodium alginate
- 1 teaspoon calcium chloride
- 2 cups distilled water
For the Scallop Gel
- 6 large scallops, cleaned, muscle removed
- 1/4 cup heavy cream
- 1/2 teaspoon agar-agar powder
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
For the Compressed Cucumber
- 1 English cucumber, peeled, thinly sliced into rounds
- 2 tablespoons rice vinegar
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
For Garnish
- 4 fresh dill sprigs
- 4 edible flowers, small
Instructions
- 1
Prepare the Yuzu Caviar: In a small bowl, whisk together the yuzu juice and sodium alginate until completely dissolved. Let sit for 15 minutes to allow any air bubbles to dissipate. This is your yuzu solution.
⏱️ 15 min - 2
In a separate medium bowl, dissolve the calcium chloride in the distilled water. This is your calcium bath.
⏱️ 2 min - 3
Using a syringe or dropper, carefully drip the yuzu solution into the calcium bath from a height of about 3-4 inches. Small spheres will form instantly. Let the caviar sit in the bath for 1-2 minutes to firm up.
⏱️ 5 min - 4
Gently strain the yuzu caviar using a fine-mesh sieve. Rinse thoroughly under cold water to remove excess calcium, then transfer to a small container with a little fresh water to prevent sticking. Set aside.
⏱️ 3 min - 5
Prepare the Scallop Gel: In a food processor, combine the scallops, heavy cream, salt, and white pepper. Process until very smooth, scraping down the sides as needed. The mixture should be a fine paste.
⏱️ 5 min - 6
In a small saucepan, whisk the agar-agar powder with 1/4 cup of water. Bring to a simmer over medium heat, whisking constantly, until the agar-agar is fully dissolved and the mixture thickens slightly (about 1-2 minutes).
⏱️ 3 min - 7
Add the hot agar-agar mixture to the scallop paste in the food processor. Process again for 30 seconds to combine thoroughly. Pour the scallop mixture into a shallow dish or mold to a thickness of about 1/4 inch. Refrigerate for at least 30 minutes, or until firm.
⏱️ 30 min - 8
Once firm, cut the scallop gel into small, uniform cubes or desired shapes. Keep refrigerated until ready to serve.
⏱️ 5 min - 9
Prepare the Compressed Cucumber: In a bowl, whisk together the rice vinegar, granulated sugar, and salt until the sugar and salt are dissolved. Add the sliced cucumber.
⏱️ 2 min - 10
Place the cucumber and liquid in a vacuum seal bag. Seal the bag, applying a medium vacuum. If you don't have a vacuum sealer, place the cucumber in a sturdy zip-top bag, remove as much air as possible, and place a heavy weight on top for 30 minutes. This process compresses the cucumber, intensifying its flavor and texture.
⏱️ 30 min - 11
To assemble: Arrange a few slices of compressed cucumber on each serving plate. Artfully place the scallop gel cubes on top of the cucumber. Spoon a small amount of yuzu caviar over and around the components. Garnish with a fresh dill sprig and an edible flower. Serve immediately.
⏱️ 5 min