Comment préparer des coquilles Saint-Jacques crues avec navet de Tokyo, agastache anisée et orge perlé, par Dan Cox

Ingrédients

• 4 Diver scallops in the shell
• Maldon salt
• 6 large Tokyo turnips
• 8 ting Tokyo turnips
• 2 bunches of anise hyssop
• 50 ml cream
• 150 g unsalted butter
• 50 g pearl barley
• 100 g salsify
• 1” of fresh horseradish root

Préparation

1. 1

   For the scallops:

2. 2

   Remove from their shells, clean and then slice into five horizontally.

3. 3

   For the salsify and horseradish puree:

4. 4

   Peel the salsify into water with ascorbic acid to keep the colour, slice thinly and put in a bag with a little butter and cream, salt and the horseradish grated on a fine microplane. Seal on full pressure and cook in the steamer until completely soft, puree in a blender and adjust the seasoning and put in a plastic bottle, keeping warm.

5. 5

   For the pearl barley:

6. 6

   Wash the barley in several changes of cold water, place in a pan, cover well with cold water and simmer until tender, pour off the boiling cooking water and add cold to refresh season well with salt and allow to cool for 10 mintues. Drain and dry the barley well, place in a thin layer on a tray and dehdrate at 60°c for 3 hours. Once dry, allow to cool then deep fry at 190°c until the barley puffs and is golden brown.

7. 7

   For the Turnip and anise hyssop sauce:

8. 8

   Peel and juice 5 of the large Tokyo turnips. Pick down the leaves of the anise hyssop, reserving any small leaves for garnish. Warm the turnip juice to 90°c, add the anise hyssop leaves and leave to infuse for 10 minutes. Pass the juice, add the cream, season with Maldon salt, and add the butter gradually with a hand blender.

9. 9

   For the tiny Tokyo turnips and turnip slices:

10. 10

    Was well and remove any excess outer leaves. Take the remaining large turnip and slice thinly on a mandolin, using a metal cutter to create 2” discs. Prepare a 30% butter 70% water emulsion seasoned well with salt to cook them in.

11. 11

    To serve:

12. 12

    Lay the sliced raw scallop across the plate, season with Maldon salt. Dress with 5 good sized dots of the salsify and horseradish puree across the scallop. Warm the turnips discs and tiny turnips in the butter emulsion and arrange over the scallop, warm and aerate the sauce slightly and use to cover, warming the raw scallop, garnish with the small anise hyssop leaves and puffed pearl barley.