For the Scallop Ham

Name: For the Scallop Ham
Cuisine: United Kingdom
Ingredients: Reserved black sesame, birch and verjus mixture; Egg white wash; Reserved kombu/flour mix; Reserved kombu/flour mix; Reserved cooked “fake scallop”; Reserved bergamot salt; Freshly squeezed bergamot juice; 75 g verjus; 1 Scallop; Reserved black sesame, birch and verjus mixture; Reserved black sesame, birch and verjus mixture; Reserved dried scallop ham fibers; Reserved scallop ham fibers; Reserved sesame and kombu mixture; Reserved sesame and kombu mixture; Reserved onion gel; Ground panko bread crumbs; 100 g (3½ oz.) white caster sugar; 120 g water × 2; 2 whole scallops; Olive oil; 300 g (10 oz.) salt

Preparation info

Difficulty
Easy

Appears in

Umami

By Thomas Keller , Harold McGee , Michael Anthony , Heston Blumenthal , Alexandre Bourdas , David Kinch , Virgilio Martinez , Nobu Matsuhisa , Yoshihiro Murata and Pedro Miguel Schiaffino

Published 2014

About

Ingredients

300 g (10 oz.) salt
100 g (3½

Europe
United Kingdom
Side dish
Pescatarian

Method

Combine the salt and sugar with 120 g water to make a brine. Place the scallops in the brine for 1 hour 30 minutes. Rinse well.

Place the brined and rinsed scallops into a dehydrator set at 150°F (65°C) for 48 hours.

Remove the dried scallops and seal them in a vacuum bag with anoth