Diver Scallops

Scallop Roe Foam, Caramelized Egg Yolk, Yuzu Gel, Black Truffle, Cured Scallop Roe

Chef Patrick Lipscomb of Hook + Line | Boston

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Adapted by StarChefs | june 2024

INGREDIENTS

Cured Scallop Roe:
Kosher salt
Granulated sugar
Pink salt #1
5 scallop roe

Dehydrated Scallop:
0.3 grams kosher salt
15 grams dried scallop skirt and feet

Scallop Roe Foam: 
250 grams skim milk
2 sprigs thyme
2 cloves garlic
½ gram hondashi
1.8 grams soy lecithin
White soy

Caramelized Egg Yolk:
850 grams egg yolk
780 grams granulated sugar
415 grams whole milk
18 grams kosher salt

Yuzu Gel:
200 grams yuzu juice
100 grams simple syrup
18 grams Ultra-Tex 3
2 grams kosher salt

To Assemble and Serve:
Yield: 4 servings
4 live diver scallops, shucked, cleaned and sliced, shells reserved
Hydrogen peroxide
Shaved black truffle
Micro thyme
Maldon salt 

METHOD

For the Cured Scallop Roe:
Weigh scallop roe. In a nonreactive container, add 1 percent salt, 0.5 percent sugar, and 0.6 percent pink salt by weight of roe. Add scallop roe and cure 2 days. 

For the Dehydrated Scallop:
In a nonreactive container, combine salt and 0.3 grams water. Add scallop skirt and feet and let cure overnight. The next day, heat a dehydrator to 118°F. Dehydrate scallop 24 hours.

For the Scallop Roe Foam: 
In a saucepan over medium flame, heat milk, thyme, garlic, hondashi, and Dehydrated Scallop. Bring mixture to a simmer then remove from heat. Let steep 10 minutes. Strain, then transfer mixture to a Vitamix Commercial blender. Add Cured Scallop Roe and soy lecithin, then purée mixture until smooth. Let cool over an ice bath. Taste and adjust seasoning with white soy. Transfer to an airtight container and refrigerate.

For the Caramelized Egg Yolk:
Heat the water bath of an immersion circulator to 194°F. Add all ingredients to a vacuum bag. Seal and cook sous vide 48 hours. Transfer mixture to a Vitamix Commercial blender and purée until smooth. Transfer mixture to a piping bag and refrigerate.

For the Yuzu Gel:
In a Vitamix Commercial blender, combine all ingredients. Strain and transfer mixture to a nonreactive container. Place in a chamber vacuum sealer and compress until gel begins to bubble. Once bubbling, remove and transfer mixture to a piping bag. Refrigerate.

To Assemble and Serve:
Bring a pot of water with hydrogen peroxide to a boil. Blanch scallop shells, then rinse and dry. Set aside.  Place Scallop Roe Foam into a mixing bowl. Using an immersion blender, blend until mixture has frothed up. Set aside. On a serving plate, place shells. Shingle 4 slices scallops onto each shell. Top each slice with 1 dot Caramelized Egg Yolk and 1 dot Yuzu Gel. Place spoonfuls Scallop Roe Foam around the plate. Garnish with shaved truffle, thyme, and Maldon salt.

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