Name: Riesling-Braised Scallops with Uni Espuma, Tapioca Crisp, Kumamoto Oyster, and Caviar
Yield: Serves 6
Cuisine: French
Ingredients: Lemon gel; 3 cups (700 ml) water; 4 tablespoons (60 ml) dry vermouth; ½ cup tapioca pearls; Fried tapioca crisp (from above); Salt; 1¾ pounds (800 g) scallops, cut into ½-inch (1.25 cm) dice; 6 tablespoons (90 g) butter; 5 ounces (150 g) minced shallot; ¾ cup (180 ml) dry Riesling; Zest of 2 lemons; ½ teaspoon (1 g) xanthan gum; 4 tablespoons parsley leaves, cut into a chiffonade; ½ teaspoon (2 g) gellan gum (see Note); 2 teaspoons dry vermouth; Pepper; ½ teaspoon (1 g) cayenne pepper, plus more as needed; Vegetable or grapeseed oil for deep-frying; 1 teaspoon squid ink (optional); 1 tablespoon yuzu juice; ½ teaspoon lemon juice; 5 tablespoons (75 ml) grapeseed oil; Micro herbs; 2 ounces (60 g) Osetra caviar; 12 Kumamoto oysters, shucked; Food-safe flowers; 8 ounces (227 g) uni (sea urchin); 1½ sheets silver gelatin, soaked in ice water until softened; 1½ teaspoons salt; 1¼ cups (300 ml) water or dashi

Preparation info

Serves
6

Difficulty
Easy

Appears in

Gabriel Kreuther

By Gabriel Kreuther

Published 2021

About

This is one of our more elaborate caviar dishes, but what I like most about it is the Riesling-braised scallops. Cooking scallops rare is relatively new. Before new American cuisine, scallops tended to be cooked to death. That’s what I do here, braising them in wine for a good 25 to 30 minutes, but I think you’ll like the results, as they take on a completely different texture and flavor than sautéed scallops, very rich, almost creamy.

But then we go further, making a sea urchin foa