Appetizer

Pan-Seared Scallop Dumpling with Burnt Black Garlic Emulsion & Crispy Rice Paper Tuile

Name: Pan-Seared Scallop Dumpling with Burnt Black Garlic Emulsion & Crispy Rice Paper Tuile
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 2 servings
Ingredients: 6 ounces large sea scallop meat (2 scallops); 1 ounce uni (sea urchin roe); 2 tablespoons crème fraîche; 1 tablespoon egg white; 0.25 teaspoon kosher salt; Pinch white pepper; 4 dumpling wrappers (or wonton skins); 1 tablespoon water (for sealing); 6 black garlic cloves; 3 tablespoons unsalted butter, divided; 0.25 cup dashi stock; 0.5 teaspoon white soy sauce (shiro shoyu); 1 sheet rice paper (bánh tráng nướng); 1 tablespoon sesame oil (for tuile); 1 tablespoon crème fraîche (for garnish); Fleur de sel; Microgreens & chive pieces (for garnish)

Creamed scallop mousse (with a hidden center of uni) enclosed in a paper-thin dumpling wrapper, pan-seared until the bottom is golden and crispy. Plated over a burnt black garlic emulsion (garlic purée laced with brown butter and dashi), crowned with a crispy rice paper tuile and a micro spoon of crème fraîche. This is haute technique at home: delicate, rich, visually striking.

393calper serving 15gprotein 19gcarbs 29gfat 30min prep 35min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this