Dried scallop reduction

Combine all ingredients in a heatproof container and seal tightly with cling film.
Steam in a combi oven at 94°C, steam mode, fan level 4, for 8 hours.
Strain through a fine chinois (reserve the rehydrated scallops for another preparation).
Reduce the strained liquid by half until concentrated. Cool and reserve.

Dried scallop tare

Combine all ingredients in a saucepan and bring to a boil over medium heat.
Reduce to low and gently simmer for 5 minutes.
Remove from heat and chill.

Cultured butter

Combine cream and yogurt in a vacuum bag and seal.
Sous vide at 24°C for 48 hours to culture.
Chill to 15°C.
Transfer to a stand mixer fitted with a paddle attachment. Mix on speed 2 until butter separates from the buttermilk (approx. 5 minutes). Cover bowl to prevent splashing.
Strain through a colander, separating butter solids from buttermilk (reserve the buttermilk for another preparation).
Wash butter in cold water, kneading gently and changing water repeatedly until clear.
Drain thoroughly and press out excess moisture using kitchen paper.

Cultured seaweed butter

Dry Aonori and nori in a dry pan, then use spice blender to make it into powder.
Soften cultured butter in a stand mixer with paddle attachment (speed 6).
Gradually add shio-koji and rice vinegar while mixing.
Fold in aonori and nori powder with a spatula.
Mix briefly again until evenly incorporated.
Roll into a cylinder using parchment paper and chill to set.

Robata-rrilled hand-dived scallops

Skewer cleaned scallops and grill over charcoal.
Brush with dried scallop tare each time the surface dries.
Repeat 3–4 times until caramelised and the core temperature reaches 50°C. Rest.
Heat sake in a small pan over medium heat.
Gradually whisk in cubed cultured seaweed butter to form an emulsion.
Blanch monk’s beard and arrange on a warmed scallop shell. Spoon over the emulsified butter.
Brush scallops once more with tare, place over monk’s beard, finish with shichimi togarashi, and serve immediately.