Name: Seared Diver Scallops with Smoked Eel Emulsion, Pickled Ramps, and Black Garlic Dashi Consommé
Prep time: 40 min
Cook time: 55 min
Total time: 3 h
Yield: 4 servings
Cuisine: Fusion
Ingredients: --- For the Black Garlic Dashi Consommé ---; 1.5 liters (6.3 cups) filtered water; 20g (0.7 oz) dried kombu, preferably Rishiri or Rausu; 30g (1 oz) katsuobushi (bonito flakes), high quality; 50g (1.8 oz) black garlic, peeled and roughly chopped; 1 large egg white, chilled; 50g (1.8 oz) lean ground chicken breast or white fish (like cod), finely minced; 20g (0.7 oz) carrots, finely diced (brunoise); 20g (0.7 oz) leek, white part only, finely diced (brunoise); 10g (0.35 oz) celery, finely diced (brunoise); 15ml (1 tablespoon) usukuchi shoyu (light soy sauce); 10ml (2 teaspoons) mirin; Fine sea salt, to taste; --- For the Smoked Eel Emulsion ---; 100g (3.5 oz) smoked eel (unagi kabayaki or similar), skin removed; 120ml (1/2 cup) grapeseed oil, or other neutral oil with high smoke point; 1 large egg yolk, pasteurized if concerned about raw egg; 5g (1 teaspoon) Dijon mustard; 15ml (1 tablespoon) unseasoned rice vinegar; 10ml (2 teaspoons) fresh lemon juice; 15-30ml (1-2 tablespoons) black garlic dashi (from consommé), as needed for consistency; Fine sea salt, to taste; Freshly ground white pepper, to taste; --- For the Pickled Ramps ---; 100g (3.5 oz) ramps, bulbs and lower whites only (greens reserved for other use); 120ml (1/2 cup) unseasoned rice vinegar; 120ml (1/2 cup) filtered water; 30g (2 tablespoons) granulated sugar; 5g (1 teaspoon) Diamond Crystal kosher salt; 5-6 whole black peppercorns

Magic Sous

Seared Diver Scallops with Smoked Eel Emulsion, Pickled Ramps, and Black Garlic Dashi Consommé — Magic Sous