Michelin Star Recipe Design

Dish Name: Oceanic Harmony: Scallop, Yuzu, and Black Garlic
Conceptual Narrative:
This dish embodies the interplay between land and sea, inspired by the Japanese philosophy of shinrin-yoku (forest bathing). The Hokkaido scallop represents the ocean’s bounty, while black garlic (a fermented, earthy ingredient) and yuzu (a citrus fruit) bridge terrestrial and marine elements. A celery root puree adds creaminess, black truffle introduces luxury, and seaweed salad evokes coastal flora. Edible flowers mirror the colors of a forest meadow, creating a dish that is both visually stunning and narratively cohesive.

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Components & Instructions

(Serves 4)

1. Seared Hokkaido Scallop

Ingredients:

• 4 Hokkaido scallops (U10 size)
• 1 tbsp neutral oil (e.g., grapeseed)
• Sea salt

Technique:

• Pat scallops dry; season with salt.
• Heat oil in a skillet until smoking. Sear scallops 1–2 minutes per side until golden.
• Optional: Finish in a 180°C (350°F) oven for 1 minute for even doneness.

2. Yuzu-Black Garlic Sphere

Ingredients:

• 100ml yuzu juice (fresh or bottled)
• 50g black garlic (pureed)
• 50ml water
• 1g sodium alginate
• 5g calcium chloride + 500ml water (for spherification bath)

Technique:

• Blend yuzu juice, black garlic, water, and sodium alginate. Rest 30 minutes to remove bubbles.
• Prepare calcium chloride bath.
• Drop yuzu mixture into bath using a syringe to form spheres (1cm diameter).
• Rinse spheres in clean water; chill.

3. Celery Root & White Miso Puree

Ingredients:

• 300g celery root (peeled, cubed)
• 2 tbsp white miso
• 50ml heavy cream
• Salt, white pepper

Technique:

• Boil celery root until tender (15–20 minutes). Drain.
• Blend with miso, cream, salt, and pepper until silky. Pass through a fine sieve.

4. Shaved Black Truffle

Ingredients:

• 20g fresh black truffle (or preserved truffle)

Technique:

• Shave thin slices with a mandoline or truffle slicer.

5. Seaweed Salad

Ingredients:

• 10g hijiki seaweed
• 10g wakame seaweed
• 1 tsp rice vinegar
• 1 tsp soy sauce
• ½ tsp toasted sesame oil

Technique:

• Rehydrate hijiki and wakame in cold water for 10 minutes. Drain.
• Toss with vinegar, soy sauce, and sesame oil.

6. Edible Flowers & Garnish

Ingredients:

• Nasturtium leaves/flowers
• Borage flowers
• Micro shiso

Assembly:

• Spoon celery root puree onto plates.
• Place scallop atop puree.
• Add a quenelle of seaweed salad.
• Surround scallop with yuzu-black garlic spheres.
• Shave truffle over scallop.
• Garnish with flowers and micro shiso.

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Sourcing Notes

• Hokkaido Scallops: Source from Japanese seafood importers or specialty fishmongers.
• Black Garlic: Available at Asian markets (e.g., Korean or Japanese grocery stores).
• Yuzu: Fresh yuzu can be found in Japanese markets; bottled juice is a substitute.
• Sodium Alginate/Calcium Chloride: Available at molecular gastronomy suppliers (e.g., Modernist Pantry).
• Black Truffle: Use fresh winter truffle (Tuber melanosporum) or high-quality preserved truffle.

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Advanced Techniques Highlighted

1. Spherification: Yuzu-black garlic spheres create a burst of flavor.
2. Sous-Vide (Optional): Scallops can be cooked sous-vide at 52°C (126°F) for 30 minutes before searing for precision.
3. Puree Filtration: Celery root puree is passed through a sieve for silky texture.
4. Knife Skills: Shaving truffle and micro shiso requires precision.

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Presentation

• Plate: Use a minimalist white ceramic plate to emphasize colors.
• Layout: Puree as a base, scallop centered, spheres scattered like pebbles, seaweed salad as a "seaweed bed," truffle shavings as "forest canopy," flowers as "wild blooms."
• Final Touch: A drizzle of yuzu-infused olive oil or a delicate lotus root chip for added texture.

This dish balances technical mastery, unexpected flavor pairings (scallop + black garlic + yuzu), and artistic presentation, embodying the creativity and precision of a Michelin 3-star experience.