Hokkaido Scallop

Let's prepare it!

Pickled Shallot Vietnamese style method Boil all ingredients and cool down.
In the meantime, peel the shallot until the skin is softer.
Dress the shallot in a round sauté pan, and pour the marination over. 
Cover with baking paper and slow simmer for 45 min or until the vegetables are soft. 
Cool down and keep in a container with pickled juice until needed.
Ginger tuille method: Cook the tapioca in boiling water until it becomes transparent, and strain the excess liquid. 
Blend pickled pink ginger, fresh ginger, ginger syrup and salt.
Combine all ingredients and spread on top of the Silpat sheet.
Dry out at 65* for 8 hours and deep-fried for 2 min at 150*.
Remove the tuille from the oil and pat dry with a paper towel.
Keep in a dry place before serving.
Chimichurri method Mix all ingredients in a bowl. 
Allow sitting for 5-10 minutes to release all of the flavours into the oil before using. (Ideally, let it sit for more than 2 hours if time allows.).
Scallop sous vide process Season the scallops with salt and pepper.
Put in a vacuum bag as a single layer. 
Drizzle olive oil, thyme, bay leaf into the bag until scallops are covered. 
Submerge scallops in a water bath at 50* and cook for 30 minutes.
Finalize dish Brush some extra virgin olive oil and seared or blowtorch the scallop for 30 seconds on each side.
Set aside for few minutes to rest.
Cut the scallop with wedges and lay it on the plate.
Add few dots of guacamole next to the scallop.
Finish with chimichurri and sea grape.
Add seaweed powder and ginger tuille with micro herb before serving.

Ingredients to prepare

Pickled shallot vietnamese style base for 80 pax
- Vinegar 200grgr
- Sugar 100gr
- Salt 5gr
- Water 250gr
- Garlic 2gr
- Lemongras 1gr
- White pepper 2gr
- Ginger 10gr
- Coriander seeds 2gr
- Shallot 750gr

Ginger tuille base for 250 pax
- Tapioca 200gr
- Water 2000gr
- Pickled Pink ginger 85gr
- Ginger fresh (grated) 15gr
- Ginger syrup (from pickled bag) 80gr
- Salt 5gr
- Sunflower oil 750gr

Chimichurri marination base for 220 pax
- Parsley fresh (roughly minced) 60gr
- Garlic 15gr
- Canola oil 2.4gr
- Oregano fresh (roughly minced) 5gr
- White vinegar 800gr
- Chilli flakes 8gr
- Lemon skin (minced) 20gr
- Bay leaf 2gr
- Salt 5gr

Finalize plate
- Hokkaido scallop (sous vide/blow torch) 160gr
- Guacamole (recipe on the side) 50gr
- Ginger tuille 4gr
- Chimichurri marination 30gr
- Sea grape 4gr
- Fennel fronds 10gr
- Sea salt 5gr
- Shallot pickled 30gr
- Seaweed powder 2gr