Scottish Plaice & King Scallop with Green Pea Puree, Ginger Foam & Yuzu

Seafood Scotland

Seafood Scotland

Standard Supplier 9th April 2018
Seafood Scotland

Seafood Scotland

Standard Supplier

Scottish Plaice & King Scallop with Green Pea Puree, Ginger Foam & Yuzu

Recipe by Commis Chef Kyung Sun Cho, Conrad Hotel, Seoul, South Korea
Serves 6


  • 6 x 150 g Scottish plaice fillets
  • 12 Scottish king scallops, thinly sliced
  • 3 sheets seaweed paper, cut to fillet size, thinly sliced
  • 300g green peas
  • 30g onion
  • 15g garlic
  • 60g spinach
  • 35g butter
  • 100ml chicken stock
  • 5g salt
  • 250ml vegetable oil
  • 100g ginger, fresh, fine julienne
  • 200g baby rocket, washed
  • 15g edamame, peeled, balanched
  • 200ml yuzu juice, fresh
  • 200ml ginger juice, fresh
  • 200ml water
  • 5g lecithin
  • 20g sugar
  • 3g salt
  • 3g black pepper, ground
  • 3g rice flour
  • 1 yuzu, zested


1. Pre-heat the oven to 220 degrees C
2. In a saute pan, heat 25ml of oil, add the chopped onion and sweat until translucent. Add green pea, garlic butter and stir occasionally.
3. Add the chicken stock and simmer until the peas are tender.
4. Place the cooked pea mixture and washed spinach in a blender. Puree until very smooth. Season with salt and continue to blend while slowly adding 100ml of oil until it reaches a consistency thick enough to coat the back of the spoon. Strain with fine mesh strainer and cool it with an ice bath to retain a vibrant green colour.
5. Rince the julienned ginger in running water and fry in 75ml of oil until golden brown. Strain from the oil and spread them thinly to dry. Set aside for garnish.
6. Cut the seaweed paper to cover the plaice fillet's skin-side. Attach the seaweed paper to the skin, then cover with thinly sliced scallops.
7. Season the fish, seaweed, scallop trio and dust with rice flour on the scallop side for a golden-brown colour.
8. In a saute pan, heat the remaining 50ml of oil and add the trio, scallop side down. Press with a fish-slice to flatten the skin-side.
9. Cook in the oven for around 3-4 minutes, depending on thickness.
10. In a saucepan, add the fresh yuzu juice, fresh ginger juice, water and suger and simmer on the hob until the sugar has melted. Take off the heat to cool and add lecithin.
11. Thinly slice the leftover seaweed paper for garnish.
1. Heat the puree and spread it across the plate. Toss the baby rocket with fresh lemon juice and salt, place alongside the puree.
2. Put the fish and scallop trio on the middle of the plate, on top of the puree. Sprinkle with edamame.
3. Decorate with crispy ginger and seaweed paper. Use a hand-blender to aerate the yuzu ginger foam and place a spoonful of foam over the top of the dish. FInish with fresh yuzu zest.

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