Ingredients
Scallops
Raw scallops
Maldon salt
Mandarin zest and juice
Roasted and chopped hazelnuts
Truffle julienne
Raw shaved chestnut mushrooms – wild harves, to garnish.
Truffle puree
250g chestnut mushrooms cut into quarters
2 x banana shallots sliced
200g Perigord truffle trim washed
2 cloves garlic
5g salt
5g celery salt
2 tbsp squid ink
Truffle oil to taste
800ml water
Brown butter dressing
250 brown butter
50 water
5g salt
20g lemon juice
Dashi Jelly
100g dried scallop skirts
2 ltr water, filtered
15g kombu seaweed dried
10g Dashi powder
80g smoked dried scallop roes
Method
Truffle puree
Colour the mushrooms in a pan with olive oil till golden.Add the shallots and garlic, turn down heat and sweat till soft with no colour.Add the truffle trim andwater.Season and simmer for 30/45 mins.Blend in batches adding truffle oil squid ink and salt to taste.Pass through chinois and then must be passed through the muslin sock and then chilled immediately.
Brown butter dressing
Co,bine all ingredients and set aside until needed.
Dashi Jelly
Infuse all the ingredientsfor 1 hour at 60c then strain through muslin. Season with soy sauce to taste and salt.
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