Name: Umami Ocean's Embrace: Cured Scallop Carpaccio with Yuzu-Kombu Broth, Sea Bean Salad, Smoked Sea Urchin Emulsion, and Black Garlic Powder
Prep time: 20 min
Cook time: 5 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 300g (10.6 oz) sushi-grade sea scallops (U10-U12, about 8-10 large scallops); 15g (0.5 oz) fine sea salt; 30g (1 oz) granulated sugar; 1/2 teaspoon (1g) yuzu zest, finely grated; 15g (0.5 oz) dried kombu, for dashi; 500ml (17 fl oz) filtered cold water; 60ml (4 tablespoons) usukuchi (light-colored) soy sauce; 30ml (2 tablespoons) sake (junmai ginjo or similar quality); 15ml (1 tablespoon) mirin; 30ml (2 tablespoons) fresh yuzu juice, plus 1/4 teaspoon for emulsion; 1/2 teaspoon (0.5g) yuzu zest, finely grated, for broth; 80g (2.8 oz) sea beans (salicornia), trimmed; 1 tablespoon (15ml) neutral oil (grapeseed or rice bran oil), for sea beans; 1 teaspoon (5ml) rice vinegar, for sea beans; 40g (1.4 oz) fresh sea urchin roe (uni), preferably B-grade or better; 1 large egg yolk (about 18g); 60ml (4 tablespoons) high-quality neutral oil (e.g., grapeseed, sunflower), for emulsion; 30ml (2 tablespoons) cold-smoked olive oil (or 1/8 tsp liquid smoke combined with neutral oil, for a pronounced smoky flavor); 1 pinch Diamond Crystal kosher salt, to taste, for emulsion; 1 large clove (approx. 5g) black garlic, finely ground into a powder

Magic Sous

Umami Ocean's Embrace: Cured Scallop Carpaccio with Yuzu-Kombu Broth, Sea Bean Salad, Smoked Sea Urchin Emulsion, and Black Garlic Powder — Magic Sous