Jameson’s Day on the Beach
Seared Scallop, Chives, Ocean Espuma, Caviar, Goat Cheese Tuile
Chefs Katherine and Pedro Mederos of Kojin 2.0 | Coral Gables, FL
Adapted by StarChefs | May 2025 | Photo: Will Blunt
INGREDIENTS
Tuile:
325 grams all-purpose flour
15 grams granulated sugar
5 grams kosher salt
230 grams cold butter
Goat Cheese:
350 grams goat cheese
200 grams mascarpone
150 grams sour cream
10 grams kosher salt
Ocean Espuma:
200 grams scallops
200 grams fish scraps
35 grams lemon juice
5 grams kosher salt
1 liter heavy cream
200 grams thinly shaved parmesan scraps
To Assemble and Serve:
Yield: 1 serving
1 scallop
Butter
Chives
Caviar
METHOD
For the Tuile:
Heat oven to 350°F. In a food processor, add flour, sugar, and salt. Add butter and pulse to combine until a crumble-like texture is achieved. Add 180 grams ice water and mix to combine. Transfer to a work surface and knead until dough comes together. Roll out dough until 1/16-inch-thick. Using a starfish-shaped mold, cut out dough. Transfer to a parchment paper-lined sheet tray and bake until golden. Let cool.
For the Goat Cheese:
In the bowl of a stand mixer fitted with a paddle attachment, add all ingredients. Mix until smooth. Transfer to a piping bag and refrigerate.
For the Ocean Espuma:
In a Vitamix Commercial blender, add scallops, fish scraps, lemon juice, and salt. Set aside. In a pot over medium heat, bring cream to a simmer. With the blender running, slowly stream in cream, mixing until fully emulsified. Add parmesan and blend until smooth. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
In a pot over medium-low heat, warm Ocean Espuma. Transfer to an iSi container with 3 charges and set aside. On a work surface, fill 1 Tuile with Goat Cheese. Set aside. In a sauté pan over medium heat, sear scallop until golden brown. Add butter and chives. Baste scallop until desired doneness is achieved. Transfer to a work surface and let rest. Slice scallop into 4 pieces and transfer to the bottom of a serving bowl. Cover with Ocean Espuma until bowl is almost full. Using a blow torch, toast Ocean Espuma until golden. Top with 1 generous spoonful caviare and Goat Cheese-filled Tuile.
