460 grams apple juice
460 grams white vinegar
10 grams red curry
225 grams sugar
200 grams sugar
50 grams dehydrated black olives
80 grams high quality olive oil
300 grams maltodextrin plus
50 grams dehydrated lime pulp
5 grams Maldon salt
900 grams milk
50 grams butter
50 grams sugar
150 grams cornflakes
70 grams raw scallops (two large scallops)
½ small tomatillo, cut into ¼-inch slices
1 tablespoon olive oil
Juice of ½ lime
6 cilantro leaves with some stem
For the Curry Apple Gastrique:
Combine the apple juice, vinegar, red curry, and sugar in a pot and reduce over medium heat until the mixture reaches a syrup-like consistency.
For the Black Olive Powder:
Put the sugar into small sauce pan and moisten the sugar with water. Heat the sugar over a high heat until it caramelizes, and remove it from the heat. Immediately pour the caramelized sugar onto a silpat and reserve until completely cooled. In a food processor, pulse the dehydrated olive and the cooled caramelized sugar until it reaches a fine crumb; reserve. Put the olive oil into a large bowl, and slowly whisk in the maltodextrin until you have reached a powder consistency. Add the dehydrated olive mixture, and reserve in an airtight container.
For the Black Lime Salt:
Combine the lime pulp and salt and store in an air tight container. The lime oxidizes and turns black while in the dehydrator, so you will end up with a black salt.
For the Corn Flake Tuile:
Preheat the oven to 350ºF. Heat the milk, butter, and sugar in a pot over medium heat until the mixture reaches a simmer. Pulse the cornflakes in a food processor. Once the milk mixture is hot and the butter and sugar have combined, blend it with the cornflakes until smooth. While the mix is hot, pour on to a sheet tray and bake in the oven until light golden brown. Break or cut the Corn Flake Tuile into 2-inch pieces.
To Assemble and Serve:
Streak a rectangular plate with the Curry Apple Gastrique. Plate 6 sliced of the tomatillo across the plate, spaced evenly across. Slice 2 scallops into 3 pieces each, cutting across the grain. Plate the sliced scallops on top of the tomatillos. Season the scallops with the Black Lime Salt, a splash of olive oil, and lime juice. Plate a Corn Flake Tuile across the each scallop. Finish with Black Olive Powder and cilantro.