Scallop Carpaccio with Saffron & Pickled, Cherry Tomato & Wasabi Sauce

by Clover Ng @ 11 Feb 2014

1 Hokkaido scallop, cut into 6 paper-thin slices
8 saffron threads
4 mint leaves
2 chive stalks

Pickled Tomato

1 (each) cherry tomato and sour plum
10g minced ginger
50ml apple vinegar

Wasabi sauce

2g wasabi paste
15ml wasabi dressing
10ml kombu stock
5ml olive oil
Sea salt, to taste

For the pickled tomato: Place the cherry tomato, sour plum and minced ginger into a mixing bowl. Add in the apple vinegar and marinate overnight in the refrigerator.

For the wasabi sauce: Whisk the wasabi paste in a mixture bowl with the wasabi dressing and kombu stock until well blended. Gradually add in the olive oil and whisk until emulsified. Season to taste with sea salt.

Place the scallop carpaccio in a single layer onto a serving dish and drizzle with the wasabi sauce. Garnish with the pickled tomato, saffron threads, mint leaves and chive stalks. Serves 1

Scallop Carpaccio with Saffron & Pickled, Cherry Tomato & Wasabi Sauce

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