Green Emmer Shoyu Glass, Beef Tallow, and Pink Lady Apple
Chef Kevin Fink of Hestia | Austin
Yield: 4 servings
Adapted by StarChefs | January 2021
INGREDIENTS:
Diver Sea Scallops:
8 diver sea scallops, cold
Green Emmer Shoyu Glass:
1 pint green emmer shoyu or a light shoyu
32 sheets gelatin, bloomed
3 sprigs lemon thyme
4 wild bay leaves
To Assemble and Serve:
1 cup 60-day dry-aged wagyu beef tallow
2 Pink Lady apples, small diced
Salt
½ cup wild bay laurel vinegar or lemon juice
2 finger limes
Wakame powder
Dried or fresh flowers
METHOD:
For the Diver Sea Scallops:
Heat 2 binchotan or compressed oak charcoal until red hot. Lay scallops on a paper-towel-lined sheet tray to dry both sides. Place scallops directly on the hot charcoal and grill until lightly charred. Remove from charcoal and chill immediately.
For the Green Emmer Shoyu Glass:
In a saucepan, heat shoyu, tomato water, thyme and bay leaves to 180℉ for 10 minutes. Strain out herbs and stir in gelatin. Cool for 4 hours. Blend in a robot coupe or by hand with a fork. Chill and reserve.
To Assemble and Serve:
In a small pot, heat beef tallow to 165℉; set aside. Slice grilled scallops into four pieces. Transfer scallops to a bowl, add apples, season with salt, then add vinegar or lemon juice. Mix in the warm beef tallow. Plate in the shell, with a bit of the beef tallow dressing. Garnish with finger lime and Green Emmer Glass, and finish with wakame and flowers.
