Japanese scallops with sudachi ponzu pea puree and sanbaizu pickled nashi pear
Recipe by Susie @ Gourmetglow : Find here on social – Instagram
- 12 King Scallops, cleaned and corals removed (pan fry for a chef’s perk!)
- 100g Panko Breadcrumbs
- 1 Tbsp Wasabi Powder
- 1 Tsp Salt
- 1 Egg, beaten
- 3 Tbsp Plain Flour
- Oil for deep frying
- 4 Tbsp Yuzu Jam
Sudachi Ponzu Pea Puree:
- 200g Frozen Peas
- 50g Salted Butter
- 50ml Sudachi Ponzu
Sanbaizu Pickled Nashi Pear:
- 1 Nashi Pear, julienned
- 50ml Sanbaizu Rice Vinegar
Blitz the Panko with the wasabi powder and salt until fine with some texture, set aside in a bowl.
Dip the scallops first into the flour, then into the egg, finally in the breadcrumbs.
Lay on a tray and set aside in the fridge (this can be done up to 4 hours in advance)
Put the peas and butter in a saucepan and heat until the butter is melted, working quickly so the peas don’t lose their fresh vibrant colour, add the ponzu and blitz until smooth in a high speed blender. Pass through a fine sieve and set aside for later.
Mix the pear with the vinegar and set aside.
Heat oil in a pan no more than 2/3 full to 180C. Preheat oven to 180C.
Fry the scallops for 30 seconds until golden and crispy, sprinkle with salt and place in the oven for 2 minutes to cook through. Tip: once fried, immediately put the scallops on a wire rack over a tray and place this in the oven, the scallops stay crisp as they are not sitting in oil (kitchen paper tends to make them soggy) salting also helps them stay crisp.
To serve, place a quenelle of yuzu jam in the centre of each plate and top with 3 scallops. Place blobs of pea puree around and top with the drained Nasi pear. Serve immediately.