Gently baked scallops with daikon, green shiso leaves, wasabi and beurre blanc, Dutch Wasabi

Ingredients

Scallops

• Fresh scallops
• Oil
• Butter

Daikon garnishes

• Daikon (for flowers, cut into flower shapes)
• Marinated daikon
• Sweet-and-sour daikon
• Daikon trimmings (for cream)

Radish

• Three-coloured radish (cut into flower shapes)

Leaf garnishes

• Shiso leaves (green, cut into shapes)
• Wasabi leaf (cut into shapes)

Oil from leaves

• Leftover shiso leaves (green)
• Leftover wasabi leaf
• Oil (to blend into herb oil)

Beurre blanc

• Beurre blanc
• Oil from shiso leaves (green) and wasabi leaf (added to taste)

Daikon cream

• Daikon trimmings

Finishing

• Sakura cress
• A fresh wasabi rhizome (size of the rhizome depends on the number of portions)

Method

Leaf oil

1. Use the trimmings from the Shiso Leaves Green and wasabi leaves.
2. Place these in a blender with oil and blend to a smooth green herb oil.
3. Strain the oil if necessary to remove any pieces of leaf.

Daikon cream

1. Use the daikon trimmings to prepare a smooth cream. Ensure the cream has a soft and even texture.

Daikon and radish

1. Cut flowers from different varieties of daikon.
2. Marinate some of the daikon.
3. Prepare a sweet-and-sour daikon.
4. Cut three colours of radish into flower shapes.

Leaf garnish

1. Cut Shiso Leaves Green and wasabi leaves into shapes.
2. Set aside for plating.

Beurre blanc

1. Prepare a beurre blanc.
2. Mix in the oil from the Shiso Leaves Green and wasabi leaves.

Scallops

1. Heat oil with a little butter in a pan.
2. Gently fry the scallops in the pan until they are just cooked and turn a light golden brown.

Plating

1. Place the gently fried scallops on the plate.
2. Arrange the daikon flowers and the three-coloured radishes around them.
3. Place the cut-out Shiso Leaves Green and wasabi leaves amongst the vegetables.
4. Add dots or quenelles of the daikon cream.
5. Spoon the beurre blanc with herb oil around the dish.
6. Finish with Sakura Cress.
7. Just before serving, grate a small amount of fresh wasabi over or alongside the dish.

Note

• Wasabi is best grated using a special wasabi grater, such as a traditional shark-skin grater or a fine stainless steel wasabi or ginger grater. A standard kitchen grater is too coarse and does not produce a good wasabi paste.
• The sharpness of fresh wasabi remains at its best for about 15 minutes, which is why it is only grated just before serving.

Recipe: Eric Miete & Dutch Wasabi