Name: Scallops with Black Quinoa Tabbouleh & Candied Kumquats
Yield: Serves 6
Cuisine: Japanese
Ingredients: 15 g (½ oz/1 cup) mint leaves; 2 tbsp cachaça or sake; 1 tsp Maldon sea salt flakes; 4 tbsp yuzu (or lemon) juice; 1 tbsp glucose (or honey); 6 large scallops, roe on; 15 g (½ oz) spring onions (scallions); a little salt-sludge (add a few drops of water to salt until it looks like sand); 25 g (1 oz) banana shallot; ½ tsp sugar; 1 red chilli (about 12g (⅓oz)), deseeded and finely diced; 2 tbsp extra virgin olive oil; micro herbs; 50 g (1¾ oz/⅓ cup) black quinoa; 120 g (4 oz/⅔ cup) sugar; 15 g (½ oz/⅓ cup) flat-leaf parsley; ½ small ripe avocado (about 75g (2¾oz)), finely cubed; 6 large scallop shells; 2 tbsp water; 2 tbsp pistachio kernels; 200 g (7 oz) kumquats, halved; 15 g (½ oz/1½ cups) dill fronds; 1 tbsp extra virgin olive oil, for frying; Maldon sea salt flakes; a sprinkle of shichimi pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

Quinoa has been eaten in the Peruvian Andes for thousands of years. The black variety I use here has a toasty aniseed flavour that complements the scallops and sweet but citrusy kumquat. It’s an elegant starter (appetizer) to any meal.

Ingredients

6 large scallops, roe on
6 large scallop shells
1 tbsp extra virgin ol

Method

First, make the candied kumquat. Mix the sugar, glucose (or honey) and water in a small pan, stirring until the sugar has dissolved and bring it to 120°C (248°F). Add the kumquat halves and the pistachios and cook for 3 minutes. Turn the heat off and let the sugar syrup cool. Once cool, add the cachaça or sake, whichever you prefer, and gently mix. Keep in a sterilised jar in the fridge until n

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Scallops with Black Quinoa Tabbouleh & Candied Kumquats

Ingredients

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