HOTATE LEMON CRISPY
HOTATE LEMON CRISPY
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STARTER5 PERS.
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timing1H
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preparation time30MIN
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Cooking time30MIN
INGREDIENTS
CRISPY SAGU WITH WAKAME
100g sagu
1L water
40ml Sicilian lemon juice
5g wakame
2g togarashi
1L cotton oil
YAKI HOTATE
40g clarified butter
5 large scallops
3g salt flower
2g black pepper
FINISHINGS
5ml soy sauce
Lemon zest
5ml Sicilian lemon juice
10g mullet roe
RECIPE DEVELOPMENT
1 — CRISPY SAGU WITH WAKAME
Add all ingredients except the oil in a saucepan.
Cook for 30 minutes until the sagu is translucent.
Wash the sagu in a sieve under running water.
Spread in a non-stick oven dish.
Put in the oven to dry for 4 hours and 30 minutes at 75°C.
Once dehydrated, fry in oil at 180°C.
2 — YAKI HOTATE
Dry the scallops. Spice them with salt and pepper.
In a frying pan, heat the clarified butter.
Seal the scallops quickly on both sides without cooking completely.
FINISHING & SERVING INSTRUCTIONS
Use the fried sagu as the base for the scallops.
Cut the grilled scallops into 4 parts.
Place the mullet roe on top of the scallops.
Finish with soy sauce, lemon zest and lemon juice.
Krug Grande Cuvée
170ème Édition
This recipe mixes textures for a flavourful contrast on the palate resulting in a spectacular culinary explosion for the taste buds. The Sicilian lemon is the final touch to emphasise the notes of Krug Grande Cuvée 171ème Édition and bring freshness to the ensemble.
ORLANDO MELO
Kinoshita
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