Michelin Star Recipe Design

The "Ephemeral Bloom": Scallop, Black Garlic, and Honeydew with Smoked Pine & Sea Buckthorn

Conceptual Narrative: This dish aims to capture the fleeting beauty of a summer garden at dusk. The sweetness of honeydew represents the ripeness of the season, contrasted by the umami depth of black garlic symbolizing the approaching darkness. The scallop provides a delicate protein base, echoing a pearl hidden amongst the foliage. Smoked pine introduces an unexpected earthy aroma, representing the forest edge, while sea buckthorn provides a bright, acidic counterpoint, the last burst of sunlight. It’s a dish about contrasts - sweet/savory, light/dark, delicate/robust.

Difficulty: Extremely High (Requires significant culinary skill and specialized equipment) Serves: 2 Estimated Prep Time: 4-5 hours (plus 2 weeks for black garlic fermentation) Estimated Cook Time: 45 minutes

Components:

1. Dry-Aged Hokkaido Scallop, Yuzu Kosho Cure: The star of the dish, treated with respect and showcasing pristine flavor.
2. Black Garlic & Honeydew "Soil": A textured crumble offering umami and sweetness, mimicking garden earth.
3. Smoked Pine Air: A light, ethereal foam delivering a subtle woodland aroma.
4. Sea Buckthorn & Champagne Gel: A vibrant, jewel-like gel providing acidity and brightness.
5. Honeydew Pearls with Shiso Oil: Small spheres of concentrated honeydew flavor, infused with herbal notes.
6. Crispy Nori & Black Sesame Tuile: Provides textural contrast and a subtle marine note.
7. Microgreens & Edible Flowers: Garnishes to represent the garden bloom.

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1. Dry-Aged Hokkaido Scallop, Yuzu Kosho Cure

• Sourcing: Sustainably sourced, dry-packed Hokkaido scallops are crucial. Look for suppliers specializing in high-quality seafood. Yuzu Kosho (fermented chili paste with yuzu zest) can be found online or at Japanese specialty stores.
• Ingredients:
  • 2 large Hokkaido Scallops (approx. 60g each)
  • 20g Yuzu Kosho
  • 50g Sea Salt (Maldon preferred)
• Method:
  1. Dry Aging: Gently pat scallops dry with paper towels. Place in a single layer in a container, cover entirely with sea salt, and refrigerate for 24-36 hours. This draws out moisture and intensifies flavor.
  2. Curing: Rinse scallops thoroughly under cold water to remove all salt. Pat dry. Gently rub Yuzu Kosho all over the scallops. Place in a sealed container and refrigerate for another 12 hours.
  3. Final Prep: Remove from refrigerator. Very gently pat dry. The scallop should be firm but still yielding. Just before serving, sear the scallop in clarified butter over high heat for approximately 30-45 seconds per side, achieving a beautiful golden-brown crust while keeping the interior translucent.

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2. Black Garlic & Honeydew "Soil"

• Sourcing: Black garlic can be purchased pre-made, but fermenting your own yields superior flavor (requires 2 weeks). Honeydew melon should be perfectly ripe.
• Ingredients:
  • 8 cloves Black Garlic (homemade or high-quality store-bought)
  • 150g Honeydew Melon flesh
  • 20g Panko Breadcrumbs
  • 10g Butter, clarified
  • Pinch of Smoked Paprika
  • Salt to taste
• Method:
  1. Black Garlic Preparation: If making your own, ferment garlic bulbs at 60°C (140°F) with 80% humidity for 2 weeks.
  2. Honeydew Reduction: Puree honeydew flesh in a blender. Strain through a fine-mesh sieve. Reduce the juice in a saucepan over low heat until it thickens slightly, becoming syrupy.
  3. Soil Creation: In a food processor, combine black garlic, reduced honeydew, panko breadcrumbs, clarified butter, and smoked paprika. Pulse until a coarse, crumbly texture is achieved. Season with salt to taste.
  4. Dehydration: Spread the mixture thinly onto a silicone baking mat and dehydrate at 60°C (140°F) for 2-3 hours, or until completely dry and crumbly.

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3. Smoked Pine Air

• Sourcing: Fresh pine needles (ensure they are from a safe, edible source - research beforehand!). Lecithin powder is essential for creating the air.
• Ingredients:
  • 50g Fresh Pine Needles
  • 200ml Vegetable Stock
  • 2g Soy Lecithin Powder
• Method:
  1. Pine Infusion: Infuse vegetable stock with pine needles by simmering gently for 20 minutes. Strain thoroughly, discarding the needles.
  2. Air Creation: Reheat the pine-infused stock. Add lecithin powder. Using an immersion blender, blend vigorously at a slight angle, incorporating air until a stable foam (air) forms. Maintain the air’s stability by keeping it warm.

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4. Sea Buckthorn & Champagne Gel

• Sourcing: Sea Buckthorn puree can be difficult to find; online specialty suppliers are recommended. A dry Champagne or sparkling wine is preferred.
• Ingredients:
  • 100ml Sea Buckthorn Puree
  • 50ml Champagne (Brut)
  • 2g Agar-Agar Powder
• Method:
  1. Gel Preparation: Combine sea buckthorn puree, Champagne, and agar-agar powder in a saucepan. Bring to a boil, stirring constantly. Reduce heat and simmer for 1 minute.
  2. Setting: Pour the mixture into a shallow dish and refrigerate for at least 2 hours, or until completely set.
  3. Texturing: Once set, blend the gel with a hand blender until smooth and creamy. Spoon into a piping bag for precise plating.

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5. Honeydew Pearls with Shiso Oil

• Sourcing: Calcium chloride and sodium alginate are essential for spherification. Shiso leaves should be fresh.
• Ingredients:
  • 200ml Honeydew Juice (from component 2)
  • 2g Sodium Alginate
  • 500ml Water + 2.5g Calcium Chloride
  • 10g Shiso Leaves
  • 50ml Sunflower Oil
• Method:
  1. Spherification Bath: Dissolve calcium chloride in water and set aside.
  2. Honeydew Solution: Dissolve sodium alginate in honeydew juice using an immersion blender. Allow to rest for at least 30 minutes to remove air bubbles.
  3. Pearl Creation: Using a syringe or small spoon, carefully drop the honeydew mixture into the calcium chloride bath. Pearls will form almost immediately. Gently remove with a slotted spoon and rinse in clean water.
  4. Shiso Oil: Blanch shiso leaves for 10 seconds, then shock in ice water. Blend with sunflower oil and strain through a fine-mesh sieve.

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6. Crispy Nori & Black Sesame Tuile

• Ingredients:
  • 1 sheet Nori Seaweed
  • 15g Black Sesame Seeds
  • 10g Flour
  • 10g Butter, melted
  • Pinch of Salt
• Method:
  1. Preparation: Cut nori sheet into small squares (approx. 2x2cm). Toast black sesame seeds lightly in a dry pan.
  2. Tuile Batter: Combine flour, melted butter, and a pinch of salt. Spread thinly onto a silicone baking mat, sprinkle with toasted sesame seeds and press nori squares into the batter.
  3. Baking: Bake at 180°C (350°F) for 5-7 minutes, or until golden brown and crispy. Cool completely.

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7. Microgreens & Edible Flowers

• Sourcing: Choose vibrant, seasonal microgreens and edible flowers. Consider varieties like shiso microgreens, pea shoots, borage flowers, and pansies.

Plating:

1. On a chilled, dark grey slate plate, arrange a generous spoonful of the Black Garlic & Honeydew "Soil" slightly off-center.
2. Place the seared Hokkaido Scallop on top of the "soil".
3. Pipe small dollops of Sea Buckthorn & Champagne Gel around the scallop.
4. Scatter Honeydew Pearls artfully around the plate, drizzling lightly with Shiso Oil.
5. Strategically place the Crispy Nori & Black Sesame Tuile for textural contrast.
6. Gently spoon the Smoked Pine Air around the scallop, creating a delicate cloud.
7. Finish with a scattering of microgreens and edible flowers, mimicking a blooming garden.

Wine Pairing: A dry Riesling from Alsace, with its floral aromatics and high acidity, would complement the dish's complexity beautifully.

This recipe is a challenging undertaking, but the resulting "Ephemeral Bloom" offers a truly unique and unforgettable dining experience – a testament to the power of culinary artistry and innovative ingredient pairings.