Nick Beardshaw
A Thai inspired velouté with Hand Dived Scallops, caviar, scallop roe mayonnaise, salty fingers, finger Lime and compressed marinated cucumber.
Sauce
Sauce on cooking (1 hour min) - Sweat vegetables, ginger, lemongrass, lime leaves, spices in the cocoa butter and salt over a low heat until translucent. Add the remaining ingredients except the cashews.
Cook out on a low heat for an hour with a lid on. Strain off ensuring all liquid is retained. Blend with the cashews in a vita prep and check consistency. Reduce if needed (do not thicken unless absolutely sure it’s got enough flavour)
Strain one last time and check consistency and seasoning.
Scallop roe mayonnaise
Place all ingredients apart from the oil into a blender. Turn on the robo and slowly drizzle the oil into the blender until fully incorporated.
Pass through Chinois.
Marinated cucumber
Mix all ingredients and compress with cucumber
It shouldn’t have seed and will be vac pac’d in marinade.
edible sheets
Bring all ingredients up to boil. Pour on to acetate that has been taped down. Leave overnight. Dry in 55c oven for 2 hours in the morning.
Prepare boxes with film (5 minutes)
Black vinegar jellies
Bring all ingredients, except Agar to 90c in a thermos. Add Agar and blitz on 6 for 2 minutes. Pour into squeezy bottle, chilled on tray, dot on there, chill and set.
Carve Scallop and Serve – The bowl will be hidden, scallop 3/4 pieces, caviar, on top, eat through the hole.
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