The presentation of this dish is inspired by an amazing chef I get to cross path with on instagram. His instagram name is the.epicurean and for one of his dish, he used a whole kohlrabi as the bowl for his stunning dish and I loved it. For my dish, I thought the sweetness from the kohlrabi will work perfectly well to compliment the soft and caramelised scallops. I've paired it with a creamy scallop roe sauce, deep fried kohlrabi leaves for texture, layering that with saltiness from the caviar and the final pop of acidity from finger lime pearls. The most time consuming part of the dish was creating and blow torching the kohlrabi bowl, the rest was pretty quick and easy, oh and did I mention extremely tasty? If you don't want to use kohlrabi as bowls, I've also done a version of the plating without the kohlrabi bowl as an alternative.
Difficulty: Easy/Medium
Time: 45 min
Serves: 2
Ingredients
Pan Seared Scallops
- 6 large scallops cleaned and trimmed
- salt
- oil
Roe Sauce
- 6 roe from the scallop
- 1 tbsp verjus
- 4 tbsp chicken stock
- 1 tbsp cream
- 1 tbsp oil
- salt
Deep Fried Kohlrabi Leaves
- 6 kohlrabi leaves
- oil for frying
Garnish
- 2 tsp lumpfish caviar
- finger lime
Optional
Kohlrabi Bowl
- 2 whole kohlrabi
Method
1. Start with this step if you want to plate it in a kohlrabi bowl like the first photo for a bit of fun. Otherwise skip straight to step 2. Wash and clean the kohlrabi and remove the excess stems and leaves. Cut the bottom of the kohrabi so it's flat to sit on the plate later, cut the top so you'll have a lid. Use fruit scoop to hollow out the centre of the kohlrabi so it's about 2 cm deep. Rub the outside of the kohlrabi with olive oil and brown with a blow torch for the desired effect. The scooped out kohlrabi is sweet and lovely to eat with the dish as a salad. Simply dress it with a pinch of salt, 1 tbsp of white wine vinegar and 2 tbsp of olive oil.
2. Deep fry the kohlrabi leaves in oil for a minute until crispy. Set aside on kitchen paper towel.
3. Fry the roe in a pan with some oil for a minute or two till just cooked, add the verjus bring to boil, then the chicken stock, cream and salt to taste. Blitz into a smooth sauce in a food processor.
4. Clean the scallops and dry it thoroughly with kitchen towels. Heat up some oil in a large cast iron pan over high heat, wait till the pan is scorching hot and the oil is lightly smoking. Put in the scallops ensure full contact with the pan, sear it for approximately 1 minute before turning it over and sear the other side for approximately another minute until it's just cooked through. Take it out and set aside on kitchen paper towel.
5. Assemble per the dish above and add the garnish. Enjoy!
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