Name: Seared Scallop 'Caviar' with Smoked Duck Consommé Gelée, Dehydrated Radish Ash, and Citrus 'Soil'
Prep time: 1 h 30 min
Cook time: 1 h 15 min
Total time: 10 h 45 min
Yield: 4 servings
Cuisine: Modernist
Ingredients: FOR THE SMOKED DUCK CONSOMMÉ GELÉE:; 500 ml (2 cups) high-quality duck stock, unsalted or very low sodium; 100 g (3.5 oz) lean ground duck or chicken breast, finely ground; 1 large egg white, lightly beaten; 30 g (1 oz) carrot, peeled and finely brunoise; 30 g (1 oz) celery, finely brunoise; 30 g (1 oz) yellow onion, finely brunoise; 1 sprig fresh thyme; 1/2 bay leaf; 2.5 g (approx. 4 sheets) platinum-grade leaf gelatin (e.g., Gold or Silver strength, approx. 200 Bloom); Fine sea salt, to taste; FOR THE SEARED SCALLOP 'CAVIAR':; 150 g (5.3 oz) dry-packed U-10 or U-20 sea scallops (about 3-4 large scallops); 5 ml (1 teaspoon) high-smoke point oil (e.g., grapeseed oil, clarified butter); Fine sea salt, to taste; FOR THE DEHYDRATED RADISH ASH:; 50 g (1.8 oz) red radishes, washed and trimmed; 0.5 g (pinch) fine sea salt; 1 g (1/4 teaspoon) food-grade activated charcoal powder (optional, for intense color); FOR THE CITRUS 'SOIL':; Zest of 1 organic lemon (approx. 5g); Zest of 1 organic orange (approx. 8g); Zest of 1/2 organic grapefruit (approx. 5g); 10 g (0.35 oz) fresh citrus pulp (from lemon, orange, or grapefruit, free of seeds and pith); 5 g (1 teaspoon) granulated sugar; FOR GARNISH:; 1 fresh red radish, micro-thinly sliced (e.g., using a mandoline on its finest setting)

Magic Sous

Seared Scallop 'Caviar' with Smoked Duck Consommé Gelée, Dehydrated Radish Ash, and Citrus 'Soil' — Magic Sous