Pan Seared Scallops

with hot siphon miso soup

Yield: 2

 

INGREDIENTS

315 ml water
45 ml mirin
2 stalks lemongrass, sliced 4” long, cut in half lengthwise
1 slice lime, circle slice
4 pc dried shiitake mushrooms, re-hydrated
1 pc 4” kombu, re-hydrated
1 g dried bonito
5 ea dried chilies
1 Tbsp miso paste
1/4 ea walla wallaonions, peeled, sliced 1/2” thick
4 ea scallops
1 Tbsp butter, unsalted
1 Tbsp oil
4 ea micro flowers
20 pc popcorn shooters
12 pc bamboo shoots
2 Tbsp green onions, sliced
Salt and pepper, to taste

METHOD

1. Arrange first 10 ingredients in top container of Hot Infusion Siphon except water and Mirin.
2. Add water and Mirin to the bottom container. Heat at the station, using the siphon. Place the alcohol burner under the bottom container so that the liquids are heated. This could take about 5 to 10 minutes if you start with a cold liquid so if you want to speed up the process at the table, start with warm liquid.
4. Once the liquid gets to the top container, stir gently and let it ‘brew’ for a couple of minutes. Remove the alcohol burner from beneath the bottom container. The infused liquid will drop from the top to the bottom container.

For the Scallops
1. Heat a sauté pan over high heat. Add a tablespoon of unsalted butter and a Tbsp of vegetable oil to the pan.
2. Once the oil/butter is very hot, place the scallops in the pan. Season with salt and pepper. Once the second side has a nice crust, remove scallops from the pan.

 

ASSEMBLY

1. Serve in a small bowl with the 6 pc bamboo on the bottom. Place two scallops on top, then the 10 pc of popcorn shoots to the side. Sprinkle with a few micro flowers and 1 Tbsp green onions.
2. Pour broth over to just 1/2 way cover the scallops, repeat as needed to make two bowls.

 

Recipe provided by Ashley Santo Domingo, 24 carrots, during the 2015 Art of Catering Food conference in Salt Lake City.

The Art of Catering Food is brought to you in part by:

Ashley Santo Domingo

Ashley Santo Domingo

Executive Chef, 24 Carrots Catering & Events, Irvine, CA

Chef Ashley Santo Domingo joined the innovative team at 24 carrots to bring her unparalleled, award-winning food creations to the discerning clients – from brides to corporations – who trust 24 carrots to deliver the absolute finest in catering. Prior to her role at 24 carrots, Chef Ashley competed on season 9 of Bravo’s Top Chef, and was nominated for the James Beard’s Rising Star Chef in the Pacific Northwest in 2008. Chef Ashley’s diverse experience and quick rise to prominence has marked her as a top young culinary talent. In her role as Executive Chef at 24 carrots, Chef Ashley partners with Creative Art Director, Arpi Torosyan to create and evolve the memorable appetizers, dishes, and desserts from the company that have...