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.