Ronald Hsu
Sous Chef
Le Bernardin

Scallop Sliver Carpaccio

2 Large Sea Scallops Sliced in to 1/4 inch round slivers and arranged into a round "carpaccio" in a wide rimmed bowl

Ingredients

Nage:
3 cups Reduced mushroom stock
1/4 cup Japanese rice vinegar
1 1/2 Tbsp Sliced shallots
1 1/2 Tbsp Sliced shiitake mushrooms
3/4 Tbsp Sliced ginger
1 Tbsp Canola oil
6 pcs Shiso leaves

Garnishes:
1 Tbsp Julienne of Shiitake mushroom caps cooked in mushroom stock
5-7 drops Yuzukosho
3-4 pointed tips of purple or green Shiso

Method

Nage:

How To Assemble the Dish