Appetizer

Charred Scallop & Fermented Black Garlic Emulsion with Crispy Rice-Cracker Dust & Toasted Nori Oil

Name: Charred Scallop & Fermented Black Garlic Emulsion with Crispy Rice-Cracker Dust & Toasted Nori Oil
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 large scallops (2 oz each, U10 or larger); 6 fermented black garlic cloves; ½ cup kombu dashi (or vegetable stock); 2 tbsp unsalted butter; ½ tsp gelatin powder (dissolved in 1 tbsp cold water); ½ tsp fleur de sel; ¼ tsp white pepper; 3 tbsp neutral oil (for cooking); 2 crispy rice crackers (or 3 tbsp panko, toasted); 3 tbsp neutral oil (for infusing with nori); 1 sheet nori, toasted; 2 fresh shiso leaves, for frying; 1 pinch fleur de sel (for finishing)

An amuse-sized showstopper: a single large scallop scored and seared until deeply caramelized, perched on a silken black garlic–dashi emulsion (made by combining fermented black garlic with kombu stock and bloomed gelatin for cloud-like body), finished with crushed crispy rice crackers for crunch, a drizzle of toasted nori oil, and a gossamer of fried shiso.

347cal per serving 6gprotein 7gcarbs 33gfat 20min prep 25min 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