Yuhi Fujinaga
Chef de Cuisine
Eighty One

New Bedford Sea Scallop 'Shabu Shabu'

Ingredients

2 qt water
1 ft long Konbu
3 pt bonito flakes (Hana-Katsuobushi)
6 ea Matsutake mushroom (prefer Closed caps)
1 oz sake
1 oz mirin
6 tsp Fleur de Sel
1 tsp fresh ground black pepper
8 oz Hudson Valley foie gras
10 ea U-10 New Bedford dry diver sea scallops
1 oz yuzu powder
1 oz extra virgin olive oil

Preparation

Matsutake Mushroom:
Washed, Peeled, and Sliced paper thin, reserve trimmings

Fleur de sel:
Use 2 tsp to season broth, 2 tsp to mix with Yuzu powder, and remaining to season Foie Gras

Black Pepper
In pepper mill

Foie Gras
Cut into 1 oz portions, and use trimmings
for the broth

Sea Scallops
Washed, muscles removed, dry, sliced thin

Yuzu powder
Mix with 2 tsp of Fleur de Sel

Method