Scallops + Cure

8 Large Dry day-boat U10 Scallops

20g fine sea salt

20g caster sugar

Tomato Water

1kg ripe tomatoes

8g fine sea salt

8-10 basil stems (no leaves)

10ml rice vinegar

Pickled Kohlrabi

1 medium kohlrabi (about 300g), peeled and matchsticked

200ml water

50ml rice vinegar

8g sugar

7g fine sea salt

1 piece kombu (about 5g)

6 white peppercorns, lightly cracked

Kombu Oil

120ml neutral oil

1 piece kombu (about 8g)

A small handful blanched parsley or spinach leaves

Turmeric rice paper crisp

3 rice paper sheets

500ml neutral oil

3g fine sea salt

2g aleppo pepper

2g ground turmeric

Garnishes

30g Black sturgeon caviar

Flaky sea salt

Tomato Water

1. Roughly chop tomatoes, toss with 8g salt. Crush slightly
2. Transfer to a cheesecloth-lined strainer over a bowl.  Refrigerate to drip for 8-12 hours. Do not squeeze tomatoes to preserve clarity of water
3. 1-2 hours before service, add basil stems to clear tomato water and refrigerate 30-60 minutes to infuse.
4.  Remove stems.  Season with rice vinegar and add a pinch of salt to taste.  Keep very cold until service.

Pickled Kohlrabi

1. Bring water, rice vinegar, sugar, and salt to a simmer.
2. Remove from heat, add kombu and cracked white peppercorns. Let steep for 15 minutes.
3. Strain hot brine over kohlrabi batons.  Cool, then refrigerate at least 2 hours, ideally overnight.

Kombu Oil

1. Combine oil and kombu in a small pot; warm gently to 140°F and hold for 45-60 minutes.  Do not fry.
2. Strain oil.  Blend with blanched parsley/spinach leaves 30-45 seconds, then pass through a fine filter to add a green hue.  Chill until needed.

Turmeric Rice Paper Crisps

1. Heat oil to 375°F in a small pot.
2. Cut rice paper sheets into triangles.  Fry each for 2-4 seconds - they should puff up instantly.  Drain on paper towel.
3. While still warm, dust crisps with seasoning mix of turmeric, aleppo pepper, and salt.

Scallops

1. Keep very cold until just before service.  Remove side muscles and wipe scallops dry.
2. Slice each scallop into thin, even coins - about 5-6 slices per scallop.
3. Mix salt and sugar.  Lightly dust both sides of the slices on a tray.
4. Cure scallops for 7 minutes in the fridge.
5. Gently wipe off excess seasoning with a lightly damp towel - do not rinse.  Keep lightly chilled until service.

Assembly

1. Arrange scallop slices in a center nest, slightly overlapping each other in the center of a chilled dish.
2. Tuck a few kohlrabi batons under the scallops on one side.
3. Place a quenelle of caviar neatly in the center of the scallop nest.
4. Dot a few drops of kombu oil around one side of the nest.
5. Add one rice paper crisp at a slight angle to add height.
6. Finish scallops with a few grains of flaky salt.

Service

1. Pour 35-40ml of tomato water per guest into chilled pourer (or 35-40ml each chilled pourer for a fun, interactive twist!).
2. Present plates to each guest.
3. Gently pour tomato water into the empty space of the dish, or present pourers to guests and encourage them to do the same.