WATCH: Scallop Carpaccio with fresh wasabi, apple, radish, sea salt and olive oil

Scallop

60g                       Sashimi-grade Bay Scallop (approx. 10 pieces)

4                            Red Radish, thinly sliced into .5mm slices, about 20 slices

1g                          Fresh Wasabi, finely grated (using microplane)

5g                          Apple, finely diced (3mm x 3mm dice), 5 grams

14g                       Lemon Vinaigrette (recipe below)

2g                          Maldon Sea Salt

3 sprigs                Fresh Chervil

Using a sharp knife, slice bay scallops into thick slices, approx. 5mm each. On a serving plate, arrange the scallop to form a ring in the middle. Arrange the radish around the scallop. Using a microplane, grate a small amount of fresh wasabi on the scallop and season with Maldon salt. Arrange the apple on top of the scallop. Drizzle the radish with lemon vinaigrette and garnish with fresh chervil.

Lemon Vinaigrette

14g                       Honey

3g                          Lemon Zest (using a microplane)

30g                       Lemon Juice

10g                       Grape Seed Oil

10g                       Extra Virgin Olive Oil

10g                       Red Wine Vinegar

2g                          Kosher Salt

4g                          Shallots, finely diced (2mm x 2mm)

Taste                    Fresh Cracked Black Pepper

In a mixing bowl, mix all ingredients with a whisk until fully incorporated. Make sure the honey and the salt are fully dissolve to yield a balance vinaigrette.