Serves 4
Ingredients
12 scallops (3 per serving)
Japanese chives
Seaweed paste
Kinome leaves
Dill flowers
8 white wine shallot shells
Olive oil
Fleur de sel
Sichuan pepper
Shiso hanna
Purple cauliflower consommé
2kg white cauliflower
1kg purple cauliflower
Xantana
Fleur de sel
Method
Make the carpaccio of scallops, season with salt, sichuan pepper and seaweed paste. Arrange the japanese chives on the scallops and roll it into raviolis. Surround the raviolis with consommé. Garnish with kinome leaves, shiso hanna, white wine shallot shells and dill flowers. Finish with fleur del sel and olive oil.
Purple cauliflower consommé
Cook the white cauliflower until soft and strain. Reduce the water with fleur de sel. Infuse the purple cauliflower until the colour seeps through a consommé. Strain and cool down. Blend with xantana and vacuum to remove any air bubbles. Strain through the superbag.