Raw scallop, Tokyo turnip, anise hyssop and pearl barley

Daniel Cox

Daniel Cox

28th June 2013

Raw scallop, Tokyo turnip, anise hyssop and pearl barley

Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Raw scallop recipe with Tokyo turnip, anise hyssop and pearl barley recipe a try yourself?

Ingredients

  • 4 Diver scallops in the shell
  • Maldon salt
  • 6 large Tokyo turnips
  • 8 ting Tokyo turnips
  • 2 bunches of anise hyssop
  • 50ml cream
  • 150g unsalted butter
  • 50g pearl barley
  • 100g salsify
  • 1” of fresh horseradish root

Method

For the scallops:
Remove from their shells, clean and then slice into five horizontally.
For the salsify and horseradish puree:
Peel the salsify into water with ascorbic acid to keep the colour, slice thinly and put in a bag with a little butter and cream, salt and the horseradish grated on a fine microplane. Seal on full pressure and cook in the steamer until completely soft, puree in a blender and adjust the seasoning and put in a plastic bottle, keeping warm.
For the pearl barley:
Wash the barley in several changes of cold water, place in a pan, cover well with cold water and simmer until tender, pour off the boiling cooking water and add cold to refresh season well with salt and allow to cool for 10 mintues. Drain and dry the barley well, place in a thin layer on a tray and dehdrate at 60°c for 3 hours. Once dry, allow to cool then deep fry at 190°c until the barley puffs and is golden brown.
For the Turnip and anise hyssop sauce:
Peel and juice 5 of the large Tokyo turnips. Pick down the leaves of the anise hyssop, reserving any small leaves for garnish. Warm the turnip juice to 90°c, add the anise hyssop leaves and leave to infuse for 10 minutes. Pass the juice, add the cream, season with Maldon salt, and add the butter gradually with a hand blender.
For the tiny Tokyo turnips and turnip slices:
Was well and remove any excess outer leaves. Take the remaining large turnip and slice thinly on a mandolin, using a metal cutter to create 2” discs. Prepare a 30% butter 70% water emulsion seasoned well with salt to cook them in.
To serve:
Lay the sliced raw scallop across the plate, season with Maldon salt. Dress with 5 good sized dots of the salsify and horseradish puree across the scallop. Warm the turnips discs and tiny turnips in the butter emulsion and arrange over the scallop, warm and aerate the sauce slightly and use to cover, warming the raw scallop, garnish with the small anise hyssop leaves and puffed pearl barley.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you