Name: Seared Diver Scallops with Smoked Corn Dashi, Charred Sweet Pepper Fluid Gel, and Nasturtium Nage
Prep time: 45 min
Cook time: 1 h
Total time: 2 h 45 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 12-16 large U/10-U/12 dry-packed diver scallops (approximately 450-550g / 1 lb-1.2 lb total); 2 tablespoons (30ml) high-smoke-point oil, such as grapeseed or avocado oil; 2 tablespoons (28g) unsalted butter; 1 sprig fresh thyme; 1 clove garlic, lightly crushed; Diamond Crystal kosher salt, to taste; Freshly ground white pepper, to taste; For the Smoked Corn Dashi:; 4 ears fresh corn, husked, silk removed, kernels cut from cobs and reserved; 500ml (2 cups) filtered water; 1 (10cm x 10cm / 4-inch x 4-inch) piece kombu; 10g (0.35 oz) katsuobushi (bonito flakes); Small handful of wood chips (apple or cherry recommended) for smoking gun or stovetop smoker; For the Charred Sweet Pepper Fluid Gel:; 2 large red bell peppers (approximately 400g / 14 oz total); 120ml (1/2 cup) filtered water or light vegetable stock; 1.5g (0.05 oz) Gellan Gum F (fluid gel specific); 1/4 teaspoon (1.2g) Diamond Crystal kosher salt; 1/8 teaspoon freshly ground white pepper; For the Nasturtium Nage:; 1 large handful (about 30g / 1 oz) fresh nasturtium leaves, plus extra for garnish; 120ml (1/2 cup) light vegetable stock; 1 tablespoon (15ml) fresh lemon juice; 1 tablespoon (15ml) extra virgin olive oil; 1/4 teaspoon (1.2g) Diamond Crystal kosher salt; Pinch of freshly ground white pepper; For Plating:; Fresh nasturtium leaves and petals, for garnish

Magic Sous

Seared Diver Scallops with Smoked Corn Dashi, Charred Sweet Pepper Fluid Gel, and Nasturtium Nage — Magic Sous