Scallop Ceviche, Radish, Horseradish Snow, Yuzu, and Soy

Adapted by StarChefs.com
March 2012
Yield: 6 Servings

INGREDIENTS:

Pickled Radish
100 grams castor sugar
100 milliliters white vinegar
125 milliliters Muscatel
1 star anise
1 cinnamon stick
3 cloves
5 grams mustard seeds
6 bunches breakfast and round radishes
Compressed Daikon
5 grams sugar
5 grams salt
15 milliliters lemon juice
2 daikon, washed and peeled
Compressed Apples
5 grams sugar
5 grams salt
15 milliliters lemon juice
3 apples
Compressed Baby Cucumber
5 grams sugar
5 grams salt
15 milliliters lemon juice
10 baby cucumbers
Horseradish Snow
horseradish
550 milliliters milk
550 milliliters heavy cream
75 grams corn starch
3 liters buttermilk
Dressed Scallops
100 milliliters dark soy sauce
35 milliliters large yuzu
10 grams coriander seeds, toasted
35 milliliters mirin
20 milliliters sesame oil
12 scallops
To Assemble and Serve
Frozen picked dill
sea purslane, picked and blanched
stone crop, picked and blanched
Samphire, picked and blanched
lime zest
olive oil

METHOD:

For the Pickled Radish:
Dissolve the sugar into the vinegar and add the Muscatel, star anise, cinnamon, cloves, and mustard seeds. Infuse and strain before using. Wash the radishes in ice water and, in bundles of 6 and holding by the tops, blanch and shock in boiling water for 1 minute. Slice half of the radishes on a microplane and cut half using knife (for different size and textures). Place radishes into ice water to keep crisp. When needed, lay out on cloth-lined trays and submerge in pickling liquid to steep for 2 minutes.

For the Compressed Daikon:
To make compression liquid, mix the sugar, salt, and lemon juice together. Thinly slice the daikon into disks on a mandolin. Compress in sous-vide bag with compression liquid for 3 hours.

For the Compressed Apples:
To make the compression liquid, mix the sugar, salt, and lemon juice. Wash the apples and slice into 1 centimeter-wide batons on a mandolin. Compress in sous-vide bag with compression liquid for 3 hours.

For the Compressed Baby Cucumber:
To make the compression liquid, mix the sugar, salt, and lemon juice. Wash the baby cucumbers and compress in a sous-vide bag with compression liquid for 1 hour. Wash cucumbers in ice water, lay out on a damp cloth, and then add to pickling liquid for 3 to 4 minutes. Slice into disks on a mandolin.

For the Horseradish Snow:
Blitz the fresh horseradish in a blender, keeping 270 grams of the juice. Combine the horseradish pulp with the milk and cream, steeping over medium heat. Thicken with cornstarch, then add the buttermilk and horseradish juice. Season and cool. Freeze the liquid and then pacotize. Freeze the aerated purée and then grate onto a frozen tray with a very fine microplane. Reserve.

For the Dressed Scallops:
Combine the soy, yuzu, coriander, mirin, and sesame oil. Slice the scallops into 3 to 4 disks each, and marinate in the liquid for 3 to 4 minutes.

To Assemble and Serve:
Place the Compressed Daikon disks in a circle on plate. Arrange the Dressed Scallops on the plate. Put the Pickled Radish, Compressed Cucumber, and Compressed Apple in the middle of the plate. Dress with dill, sea purslane, stone crop, and samphire. Garnish with the Horseradish Snow and frozen lime zest, and drizzle with olive oil.