English kombu discs
1. Wash the kombu thoroughly. Place in vacuum pouch with the vinegar.
2. Cook in a waterbath at 90°C for 2 hours, until soft.
3. Punch into 12 discs using a 3cm pastry cutter.
Scallop mousse
1. Place the scallop meat and egg white into a very cold Thermomix bowl and blend until smooth.
2. Slowly add the cream to create a mousse.
3. Mix in the ginger, white pepper and salt. Transfer to a piping bag.
Raw scallop discs
1. Place the scallops in the freezer for 20 minutes, until slightly frozen.
2. Cut the scallops very thinly on a meat slicer.
3. Using a 5cm cutter, stamp out 12 perfect discs of the scallop slices and place on cling film until needed.
Dashi broth
1. Place the dried kelp, water and dried mushrooms into a pot. Bring to the boil and simmer for 30 minutes.
2. Add the katsuobushi flakes and simmer for 5 minutes.
3. Pass carefully through muslin to yield 1l of stock.
4. Season to taste with the black kombu vinegar and salt.
Turnips
1. Blanch the turnips in salted, boiling water for 1 minute, then plunge into ice water until cold.
2. Cut the turnips in half and blowtorch the rounded side until blackened.
English wasabi
1. Peel and finely grate the wasabi root.
Pan fried scallop
1. Heat the oil in a pan over a medium-high heat. Cook the scallops for 90 seconds, then flip over, take the pan off the heat and let the other side cook in the residual heat.
2. Cut each scallop into thirds
Ravioli
1. Pipe the scallop mousse into 3cm moulds and steam at 95°C for 5 minutes, or until set.
2. Cover each mousse with one of the raw scallop discs.
To serve
1. Place 3 ravioli in the bottom of the bowl in a triangle. Place a piece of pan fried scallop in between the ravioli
2. Place a little of the wasabi on top of each of the ravioli and place a kombu disc atop each wasabi mound.
3. Garnish with the turnips, oyster leaves and sea purslane.
4. Heat the dashi broth and pour into the bowl at the table.