Yield: 2
INGREDIENTS
315 ml water
45 ml mirin
2 stalks lemongrass, sliced 4” long, cut in half lengthwise
1 slice lime, circle slice
4 pc dried shiitake mushrooms, re-hydrated
1 pc 4” kombu, re-hydrated
1 g dried bonito
5 ea dried chilies
1 Tbsp miso paste
1/4 ea walla wallaonions, peeled, sliced 1/2” thick
4 ea scallops
1 Tbsp butter, unsalted
1 Tbsp oil
4 ea micro flowers
20 pc popcorn shooters
12 pc bamboo shoots
2 Tbsp green onions, sliced
Salt and pepper, to taste
METHOD
1. Arrange first 10 ingredients in top container of Hot Infusion Siphon except water and Mirin.
2. Add water and Mirin to the bottom container. Heat at the station, using the siphon. Place the alcohol burner under the bottom container so that the liquids are heated. This could take about 5 to 10 minutes if you start with a cold liquid so if you want to speed up the process at the table, start with warm liquid.
4. Once the liquid gets to the top container, stir gently and let it ‘brew’ for a couple of minutes. Remove the alcohol burner from beneath the bottom container. The infused liquid will drop from the top to the bottom container.
For the Scallops
1. Heat a sauté pan over high heat. Add a tablespoon of unsalted butter and a Tbsp of vegetable oil to the pan.
2. Once the oil/butter is very hot, place the scallops in the pan. Season with salt and pepper. Once the second side has a nice crust, remove scallops from the pan.
ASSEMBLY
1. Serve in a small bowl with the 6 pc bamboo on the bottom. Place two scallops on top, then the 10 pc of popcorn shoots to the side. Sprinkle with a few micro flowers and 1 Tbsp green onions.
2. Pour broth over to just 1/2 way cover the scallops, repeat as needed to make two bowls.
Recipe provided by Ashley Santo Domingo, 24 carrots, during the 2015 Art of Catering Food conference in Salt Lake City.
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