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

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.