Name: Charred Scallop with Yuzu-Infused Dashi Gelee and Black Garlic Pearls
Prep time: 40 min
Cook time: 5 min
Total time: 2 h 45 min
Yield: 4 servings
Cuisine: Modern Japanese
Ingredients: 4 large U-8 or U-10 sea scallops (about 120-160g total), muscles removed; 1 tablespoon (15ml) high smoke point oil (e.g., grapeseed, rice bran); 1/4 teaspoon (1.5g) Diamond Crystal kosher salt, plus more for seasoning; Freshly ground white pepper, to taste; 10g (0.35 oz) dried konbu (kelp); 15g (0.5 oz) katsuobushi (dried bonito flakes); 600ml (2.5 cups) filtered water, divided; 30ml (2 tablespoons) fresh yuzu juice; 15ml (1 tablespoon) mirin; 5ml (1 teaspoon) usukuchi (light soy sauce); 2g (1/2 teaspoon) agar-agar powder; 24-28 small black garlic cloves (5-7 per serving); 1 large sheet (approx. 2.5g) toasted nori; 100ml (scant 1/2 cup) filtered water; 1g (1/4 teaspoon) soy lecithin powder; Pinch of Diamond Crystal kosher salt

Magic Sous

Charred Scallop with Yuzu-Infused Dashi Gelee and Black Garlic Pearls — Magic Sous