2 Textures: Hokkaido Scallop With California Raisins

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  • 1. Hokkaido Scallop

    For scallop sashimi, slice 3 pieces of scallops into 2mm strips, place between 2 plastic sheets. Season with salt and pepper then flatten. Set aside.

    For scallop pate, finely mince the remaining scallops and prawn meat. Set aside.

    Saute carrots, celery, onions and thyme in a pan with oil until they turn translucent. Set aside to cool.

    Transfer the pate into a mixing bowl and add in cream, salt and pepper. Mix well.

    Roll the mixture into a ball and wrap with cling wrap. Poach in hot water until cooked. Remove wrapper and set aside to cool.

    Place scallop pate ball on top of a piece of flattened scallop. Using cling wrap, wrap flattened scallop strips over scallop pate ball.

    Remove wrapper, brush with California Raisin reduction and torch until scallop appears burnt on top.

    Set aside for plating.

  • 2. California Raisin Espuma

    Soften gelatin in ice bath, heat cream over medium heat and add in gelatin. Stir well until gelatin dissolves. Allow cream mixture to cool at room temperature.

    Whisk cream mixture, California Raisin reduction and lemon juice together. Fill a siphon with the whisked mixture and equip with whipped cream charger. Shake well before use.

  • 3. Passion Fruit Hollandaise

    Reduce passion fruit puree until half its original volume and set aside to cool.

    Place the egg yolks in a mixing bowl over hot water bath and add in the puree reduction. Mix well. Whisk yolk mixture until light and creamy then gradually add in clarified butter and continue whisking.

    When all clarified butter has been in- corporated and mixture is in the form of a sauce, remove from hot water bath and add in the rest of the seasoning to taste.

  • 4. Herb Oil Migas

    Pour maltodextrin into a mixing bowl and gradually whisk in herb oil until the mixture turns into pellets of little balls.

    Transfer into a dry pan and saute at medium heat until pellets are firm. Set aside for garnish.

  • 5. California Raisin Reduction

    In a pot, mix California Raisins, sugar, water, orange juice, lemon juice and bring to a simmer for 30 mins.

    Allow mixture to cool before blending the mixture into a puree. Strain through a fine sieve and set aside to cool.


    Pipe California Raisin espuma onto dish and place the scallop pate on top of espuma. Garnish with trout roe. Spoon a ladle of hollandaise sauce on the plate and sprinkle with herb oil migas.