Roger Ma
Sous Chef
Restaurant Daniel

Broiled Sea Scallop "Rosette" with Brussels Sprouts, Crispy Rice and Black Miso Sauce

Scallops sliced and arranged in a round pattern and broiled lightly with olive oil. Served on a bed of stewed Brussels sprouts, and topped with shallot confit, black miso sauce and crispy Japanese short grain rice. The sauce is made with scallops, butter, rice wine vinegar, dashi, black miso and chicken jus. The dish is garnished with Brussels sprout leaves, micro purple shiso, hannaho shiso buds and sansho pepper.

Brussels sprouts:
Approx 8oz. Shaved Brussels sprouts and 3 leaves per plate
Approx 2oz. combined brunoise carrot, onion and celery
Approx 2oz. Dashi stock
Approx 1oz. Colza oil

Clean the stem and remove the outer leaves of the Brussels sprouts, reserve the nice leaves for the salad. Shave the Brussels sprouts thinly on a Japanese mandoline. Cut brunoise of carrot, celery and onion and begin to in sweat with colza oil (rapeseed) without color until soft. Turn up the heat and add the shaved Brussels sprout leaves season with salt and pepper and stir continuously adjusting the heat simultaneously in order to keep a bright green color while softening the brussel sprouts. Add a little dashi to help the cooking process, cook until tender while retaining some texture. Once cooked, chill down immediately in a hotel pan on ice. Place in the fridge.

Scallops:
4pc. Live U-10 Scallops (2pc. Per portion)
1oz. olive oil

Take 2 fresh live U-10 Scallops and slice thinly horizontally in slices about 2 millimeter thick, spread in olive oiled parchment paper seasoned with salt and pepper. Insert overlapping the slices in a ring about 5 inches diameter. Season the top side of the scallops with salt and pepper, cover with another oiled paper and place on a sizzle tray and cook for 1 and a half minutes in a 450 F oven and finish the top side under the salamander. The scallop should be slightly translucent but cooked, be careful not to overcook it.

Sauce:
Approx 5oz. of scallop scraps
Apporx 4oz. combined of carrot, celery, and shallot
Approx 1oz. rice wine vinegar
Approx 1oz. mirin
Approx 4oz. Dashi
Approx 1 Table spoon of black Miso (Akadashi)
Approx 10oz. Chicken Jus

In a wide bottom pan, lightly roast scallop scraps (feet or little muscle) in olive oil until golden brown. Add sliced shallot, carrot and celery, continue to lightly roast until slightly caramelized add the black miso and deglaze the pan with rice wine vinegar.

When evaporated, deglaze with a splash of mirin and dashi stock. Scrape the bottom of the pan to release sediments and add chicken jus. Simmer lightly for approximately 20 minutes. Use a hand blender to lightly buzz the sauce, while doing so add knobs of fresh butter to emulsify, pass the sauce through a fine mesh chinois into a clean pot and adjust the seasoning with salt, pepper and rice wine vinegar.

Garnish:
Crispy rice- cook rice with a 1.5 water -1 rice ratio. Once cooked, allow to cool and dry out on a large sheet tray lined with parchment paper. Allow to dry over night, the next day lightly toss the rice with cornstarch and fry at a high temp of 400F until golden brown. Season with salt and reserve.

Shallot Confit- take peeled shallots and quickly blanch in salted boiling water for 1 minute, drain and place into melted duck fat and slowly cook on a low burner for approximately 1 hour or until very soft. Remove from fat and remove the outer layers of the shallot until you are left with the nice soft center and reserve. Season with crushed black pepper and finely chopped chives.

Brussels Sprout Salad- Take reserved Brussels sprout leaves and blanch in boiling salted water for 15 seconds remove and place directly in ice water, allow to dry on paper towel and season with salt, pepper and colza oil.

Micro Purple Shiso:
Trim and Clean

Hannaho Shiso Buds
Trim and Clean

Plating

On a round plate, place 5 inch ring mold in the center of the plate, spoon about a table spoon and half of stewed Brussels sprouts onto the bottom of the plate. With a spoon, pack the Brussels sprouts into the mold to about 1/2inch thickness.

Remove the top layer of parchment paper from the scallop; carefully drain excess water from the scallops after cooking by carefully raising the tray on an angle. Glaze the top with the black miso sauce be sure to cover the entire rosette with a thin layer. With a wide spatula, gently pick up the scallop rosette and remove from the bottom piece of paper, carefully place into the ring mold on top of the Brussels sprouts. Garnish the top of the rosette with the crispy rice, a sprinkling of sansho pepper, arrange 3 pieces of shallot confit in a 3 star pattern and place a Brussels sprout leave beside each one. Pace micro purple shiso and sprinkle the entire rosette with the hannaho buds. Remove the ring and enjoy.