Seared
Scallops with Salmon Roe
By
Executive Chef Gary Chu, Osake, Santa Rosa,
CA
Serves:
One
Ingredients:
1 Fresh Scallop
1 Bunsen Burner Torch
Vegetable Oil (spray version)
Salmon Roe (marinated in soy sauce)
Daikon Sprouts
Light Soy Sauce (in plastic squeeze bottle)
Procedure:
Take one scallop and clean, then slice into
three pieces (looks like 3 whole scallops).
Put in straight line on a horizontally shaped
plate. Torch the scallops until seared, to bring
out the sweetness of the scallops. (Top half
is cooked, bottom half is raw.)
Plating:
Put on plate. Spray vegetable oil on the scallops.
Squeeze bottle of light soy sauce. Dot with
salmon roe. Cut the daikon sprouts at the last
minute, and put on top. Serve.
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Great Related Links:
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Lundberg
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Executive
Chef Gary Chu - Bio
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