Michelin Star Recipe Design

TheEphemeral Bloom: Scallop & Black Garlic Blossom with Saffron & Yuzu Emulsion, Sea Buckthorn Pearls, and Matcha Dust

Conceptual Narrative:

"TheEphemeral Bloom" is a dish representing the fleeting beauty of a rare and delicate flower, blossoming amidst a tempestuous sea. It aims to evoke a sense of preciousness, transient elegance, and the complex interplay of sweet, savory, and tart flavors. The dish explores the surprising harmony between the briny sweetness of scallops and the deep umami of black garlic, culminating in a vibrant and visually stunning experience. It’s a journey through textures and tastes, a moment of ephemeral perfection.

Dish Components:

1. Scallop & Black Garlic Blossom: Seared Hokkaido scallops nestled within a delicate black garlic "blossom," infused with saffron and a hint of chili.
2. Saffron & Yuzu Emulsion: A light, vibrant emulsion enriching the palate with the floral notes of saffron and the citrus zing of yuzu.
3. Sea Buckthorn Pearls: Tiny, intensely tart spheres made from sea buckthorn juice, offering a burst of acidity and a textural contrast.
4. Matcha Dust: A finely ground matcha powder, adding a subtle earthy sweetness and visual contrast.
5. Cucumber & Mint Air: A light and airy foam infused with refreshing cucumber and mint, providing a cooling counterpoint to the richness of the scallops.

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Detailed Recipe Instructions:

I. Scallop & Black Garlic Blossom:

• Yield: 2 servings
• Prep time: 45 minutes
• Cook time: 5-7 minutes

Ingredients:

• 6 x 80g Hokkaido scallops, dry-packed
• 4 cloves Black Garlic (sourced from a reputable supplier specializing in artisanal black garlic, see sourcing notes), peeled and finely minced
• 1/4 tsp Saffron threads, bloomed in 2 tbsp warm water
• 1/4 tsp Chili flakes (adjust to taste)
• 2 tbsp Olive oil
• 1 tbsp Butter
• Salt & Freshly Ground White Pepper to taste
• 2 x Dried Edible Flowers (e.g., Pansy, Viola), for garnish

Instructions:

1. Black Garlic Blossom Prep: Gently fold the minced black garlic, saffron water, and chili flakes into a small amount of olive oil.
2. Using a piping bag fitted with a small round tip, carefully pipe the mixture into two small, delicate "blossom" shapes on a parchment-lined baking sheet. They should be about 1.5 inches in diameter and slightly concave.
3. Bake at 300°F (150°C) for 10-12 minutes, or until the edges are lightly golden and the "blossoms" are firm.
4. Scallop Sear: Pat the scallops completely dry with paper towels. Season generously with salt and white pepper.
5. Heat olive oil and butter in a heavy-bottomed skillet over medium-high heat.
6. Sear the scallops for 2-3 minutes per side, until golden brown and cooked through (internal temperature of 135°F/57°C).
7. Carefully place a seared scallop in the center of each black garlic blossom. Garnish with a dried edible flower.

II. Saffron & Yuzu Emulsion:

• Yield: Approximately 150ml
• Prep time: 15 minutes
• Cook time: 5 minutes

Ingredients:

• 50ml Yuzu juice (sourced from a specialty food store or online retailer, see sourcing notes)
• 2 tbsp White wine vinegar
• 1 tbsp Olive oil
• 1/4 tsp Saffron threads, bloomed in 1 tbsp warm water
• 1 tbsp Heavy cream
• 1/2 tsp Dijon mustard
• Salt & White Pepper to taste

Instructions:

1. In a small saucepan, gently heat the yuzu juice, white wine vinegar, olive oil, and saffron water over low heat.
2. Bring to a simmer and cook for 3 minutes, allowing the flavors to meld.
3. Remove from heat and whisk in the heavy cream and Dijon mustard.
4. Season with salt and white pepper to taste.
5. Strain the emulsion through a fine-mesh sieve to remove any sediment. Chill thoroughly.

III. Sea Buckthorn Pearls:

• Yield: Approximately 30 pearls
• Prep time: 20 minutes
• Cook time: 10 minutes

Ingredients:

• 50ml Sea Buckthorn juice (sourced from a specialty food store or online retailer, see sourcing notes)
• 1 tbsp Agar-Agar powder
• 1/4 tsp Lemon juice

Instructions:

1. In a small saucepan, whisk together the sea buckthorn juice and agar-agar powder until well combined.
2. Bring to a simmer over medium-low heat, stirring constantly.
3. Cook for 2-3 minutes, until the agar-agar is completely dissolved.
4. Remove from heat and stir in the lemon juice.
5. Using a syringe or dropper, carefully drop the mixture into a very cold (ice bath) oil to create small spheres.
6. Allow the pearls to set for 5-7 minutes before gently removing them from the oil using a slotted spoon. Rinse with cold water.

IV. Matcha Dust:

• Yield: A small amount for garnish
• Prep time: 5 minutes

Ingredients:

• 1 tbsp High-quality Matcha powder (sourced from a reputable matcha supplier, see sourcing notes)

Instructions:

1. Using a fine-mesh sieve, sift the matcha powder to remove any clumps.
2. Store in an airtight container.

V. Cucumber & Mint Air:

• Yield: Approximately 100ml
• Prep time: 15 minutes
• Cook time: 5 minutes

Ingredients:

• 100ml Cucumber juice (freshly juiced)
• 5 mint leaves
• 1 tbsp Soy lecithin
• 100ml Air (using a handheld immersion blender or a dedicated air pump)

Instructions:

1. Blend the cucumber juice and mint leaves in a blender until smooth. Strain through a fine-mesh sieve to remove any solids.
2. Combine the cucumber juice mixture and soy lecithin in a tall, narrow container.
3. Using an air pump or immersion blender, create the air by slowly incorporating air into the mixture. This will create a light and airy foam.

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Plating Presentation:

1. Place two black garlic blossoms on each plate.
2. Carefully arrange a seared scallop in the center of each blossom.
3. Drizzle the saffron & yuzu emulsion artfully around the scallops and blossoms.
4. Scatter the sea buckthorn pearls around the plate, creating a visually interesting texture.
5. Lightly dust the plate with matcha dust.
6. Place a small dollop of cucumber & mint air near the scallops.
7. Garnish with a few delicate dried edible flowers.

Sourcing Notes:

• Hokkaido Scallops: Source from a reputable seafood supplier who guarantees freshness and quality. Consider asking about the origin of the scallops.
• Black Garlic: Crucial for the dish's unique flavor profile. Seek out artisanal black garlic from a specialized producer who uses traditional fermentation methods.
• Yuzu: A citrus fruit with a distinct aromatic fragrance. Specialty food stores or online retailers are the best sources.
• Sea Buckthorn Juice: A tart and vibrant juice with a unique flavor. Specialty food stores or online retailers are the best sources.
• Matcha: Choose a high-quality matcha powder from a reputable supplier known for their sourcing and quality control.
• Edible Flowers: Ensure they are pesticide-free and sourced from a reputable supplier.

Wine Pairing:

A crisp, dry Gewürztraminer or a light-bodied Sauvignon Blanc would complement the dish's flavors beautifully. The aromatic notes of the wine will echo the floral elements of the dish, while the acidity will cut through the richness of the scallops.

This dish is a testament to the power of unexpected ingredient pairings and meticulous culinary techniques. It is designed to be a memorable and exquisite dining experience, showcasing the restaurant's commitment to innovation and artistry.