Dave Jenkins, chef patron at Rock Salt Cafe in Plymouth shares his recipe for hand dived scallops with tempura, sea lettuce and teriyaki risotto
You will need
Scallops 12 large, roe removed, halved into disks
Sesame oil 2 tbsp
Sea lettuce 50g
Nori sheet 1, blended into powder
Scallop roe 1, dehydrated and blended into dust
Kecap manis (sweet soy sauce) 2 tbsp
For the risotto:
Chicken stock 1.2l
Shallot 1, finely diced
Garlic 1 clove, finely chopped
Shaoxing wine 50ml
Risotto rice 300g
Dark soy sauce 3 tbsp
Japanese teriyaki 6 tbsp
Parmesan 3 tbsp
For the cauliflower puree:
Cauliflower ½, stalks removed, chopped
Salt and pepper to season
For the tempura batter:
Plain flour 50g, 10g for dusting
Sparkling water 35ml
- For the risotto: put the stock in a saucepan and warm through. In a large pan, add the butter, shallots and garlic and fry gently for a couple of minutes until soft.
- Add the shaoxing wine and cook until almost evaporated, then add the rice and stir.
- Add the chicken stock a couple of ladles at a time, gently stirring before adding the next. Repeat until stock is absorbed and the rice is tender. Add soy, teriyaki and parmesan, remove from the heat.
- For the cauliflower puree: cook the cauliflower in a pan with the butter and milk until soft. Season, strain and liquidise until smooth. Pass through a fine sieve and keep warm.
- For the tempura batter: mix the plain flour, cornflour and sparkling water in a large bowl until smooth. Dust half the scallops and sea lettuce in flour before submerging in the batter. Deep fry at 180°c until golden.
- Rub the sesame oil into the remaining scallop disks and place on a roasting tray. Blowtorch on one side until golden.
- To plate: spoon 2 large spoonfuls of risotto into each bowl and sprinkle with seaweed dust. Alternate scallops on top, place tempura seaweed on top of the scallops and garnish with dried scallop roe, kecap manis and the cauliflower puree.