A world-class tasting-menu starter featuring binchotan-charred diver scallops, smoked apple beurre blanc, frozen horseradish snow, pine herb oil, and herb ash. A dramatic contrast of smoke, cold spice, and ocean sweetness.
4 starter portions
Ingredients:
- 12 large – Dry-packed diver scallops
- 2 tbsp – Grapeseed oil
- 3 tbsp – Cultured butter
- To finish – Maldon sea salt
- To taste – White pepper
- Smoked Apple Beurre Blanc (see sub-recipe)
- Pine Herb Oil (see sub-recipe)
- Horseradish Snow (see sub-recipe)
- Herb Ash (see sub-recipe)
- As needed – Finger lime pearls
- As needed – Bronze fennel fronds
- As needed – Micro sorrel
- As needed – Edible viola flowers
- 8 pieces – Charred apple batons
Speciality Items:
- Japanese Konro Grill Need it? Click here to start cooking
- Binchotan Charcoal Need it? Click here to start cooking
- Cold Smoke Gun Need it? Click here to start cooking
- Chamber Vacuum Sealer Need it? Click here to start cooking
- Copper Saucier Pan Need it? Click here to start cooking
- Laboratory Plating Pipettes Need it? Click here to start cooking
- Edible Flowers Need it? Click here to start cooking
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🍷Sommelier's Recommendation
Bright acidity and minerality elevate the sweetness of the scallops and smoked butter sauce.
Elegant floral aromas and soft umami complement the pine oil and charred scallops.
Steps:
- Prepare the Pine Herb Oil.
- Prepare the Smoked Apple Beurre Blanc.
- Prepare the Horseradish Snow.
- Prepare the Herb Ash.
- Heat binchotan charcoal in a Konro grill until extremely hot.
- Pat scallops completely dry and lightly coat with grapeseed oil.
- Season scallops with sea salt and white pepper.
- Sear scallops directly over binchotan charcoal for 60–75 seconds on the first side and 30 seconds on the second side.
- Baste scallops with cultured butter during the final seconds of cooking.
- Spoon smoked apple beurre blanc onto chilled black slate plates in an asymmetrical sweep.
- Arrange three scallops per plate and dust lightly with herb ash.
- Add frozen horseradish snow tableside and garnish with pine oil dots, finger lime pearls, fennel fronds, edible flowers, and charred apple batons.
- Finish with Maldon sea salt and serve immediately.
Smoked Apple Beurre Blanc
Yield: 2 cups
Ingredients:
- 2 – Shallots (minced)
- 1 – Honeycrisp apple (small dice)
- 1 cup – Dry white wine
- 1/2 cup – Champagne vinegar
- 1 cup – Cold European butter (cubed)
- 2 tbsp – Crème fraîche
Steps:
- Sweat shallots and apples gently in a copper saucier until softened.
- Add white wine and champagne vinegar and reduce until nearly dry.
- Whisk in cold butter gradually until fully emulsified.
- Fold in crème fraîche and strain through a fine chinois.
- Cold smoke the sauce with applewood smoke for 90 seconds before serving.
Pine Herb Oil
Yield: 1 cup
Ingredients:
- 1 cup – Neutral oil
- small handful – Spruce tips or pine needles
- 1/2 cup – Parsley
- 1/4 cup – Chervil
- 1/2 cup – Spinach leaves
Steps:
- Blanch herbs and spruce tips for 10 seconds and shock in ice water.
- Blend with oil at high speed until vivid green.
- Vacuum seal and hold warm for 1 hour.
- Strain through a fine chinois overnight.
Horseradish Snow
Yield: 2 cups
Ingredients:
- 100 g – Fresh horseradish root
- 1 cup – Greek yogurt
- 1 tsp – Lemon zest
- to taste – Sea salt
Steps:
- Blend horseradish, yogurt, lemon zest, and salt until smooth.
- Freeze solid in Pacojet containers.
- Spin in Pacojet immediately before serving to create frozen snow texture.
Herb Ash
Yield: 1/2 cup
Ingredients:
- 1/4 cup – Dehydrated parsley
- 1/4 cup – Dehydrated leek greens
- 2 tbsp – Burnt onion powder
- 1 pinch – Activated charcoal
Steps:
- Lightly burn leek greens until aromatic and blackened.
- Blend with parsley, onion powder, and activated charcoal.
- Sift into an ultra-fine ash texture.
More Info
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