Makes 5 portions
Ingredients
Spring onion/ramp foam
70gramp
33g chives
80g buttermilk
35gGreek yogurt
135g crème fraiche
Salt, to taste
Xanthan Gum, as needed
Puffed buckwheat
25g buckwheat
Salt, to taste
Scallop
Scallop (1.5 ea per portion, approx. 50g)
Marinade
60g lemon juice
20g white soy
15g mirin
10g fish sauce
Radishes
Mixed radish (black radish, watermelon radish, breakfast radish…etc.)
Garnish
Nasturtium leafs, cherry bomb radishes and rat-tail radish blossoms.
Method
Spring onion/ramp foam
Blanch chives and ramp.Add buttermilk, yogurt, and crème fraiche to Vita mix, blend on low speed to combine.Slowly feed blanched greens in to dairy mixture, blend until smooth.Season with Salt.Add Xanthan gum to achieve desired consistency.
Puffed buckwheat
Rinse the buckwheat in cold water for 5 minutes.Boil the wheat in double the amount of water and salt to taste.Strain excess water when fully cooked and place on sheet trays over the stove for 1-2 days. It needs to get really dry.Heat up some oil to 400F and fry the buckwheat. They should almost pop, if not the oil isn’t warm enough.Season with salt and keep in dry and cool place.
Marinade
Cut down the scallop and just before serving, season with the dressing.
Radishes
Slice different kinds of radishes thin on mandolin and keep in ice water until ready to be served.