Name: Scallop Crudo with Sea Urchin Espuma, Fermented Green Tomato Fluid Gel, and Charred Leek Ash
Prep time: 1 h 30 min
Cook time: 1 h
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Modernist
Ingredients: 250g (9 oz) sushi-grade dry-packed scallops (U10-U12 size), preferably Hokkaido or similar quality; 100g (3.5 oz) fresh sea urchin roe (uni), Grade A; 150ml (5 fl oz) heavy cream (minimum 36% fat); 50ml (1.7 fl oz) dashi or filtered water; 1g (approx. 1/4 teaspoon) soy lecithin powder; Fine sea salt, to taste; 500g (1.1 lbs) firm, unripe green tomatoes; 500ml (17 fl oz) filtered water, plus more as needed for brine; 20g (0.7 oz) non-iodized sea salt (for 2% brine); 1.5g (approx. 1/2 teaspoon) agar-agar powder; 100g (3.5 oz) leek greens (dark green parts from 1-2 large leeks); Optional: Microgreens (e.g., fennel fronds, celery cress) or edible flower for garnish

Magic Sous

Scallop Crudo with Sea Urchin Espuma, Fermented Green Tomato Fluid Gel, and Charred Leek Ash — Magic Sous