Raw scallops, soy transparency, celery and lemon caviar | Yannick Allèno

Ingredients for 10 people

For the scallops and celery

• 20 ¾ scallops
• 250 g celery
   

Procedure

Cut the scallops into large pieces. Make a celery brunoise and wilt it.
 

For the soy-soy jelly

• 150 g clear soy sauce
• 100 g sudachi (Citrus sudachi, small green citrus fruit)
• 60 g water
• Xanthan
   

Procedure

Mix the soybeans, sudachi and water. Thicken slightly, cold adding a little xanthan.

Dish composition

• 1 bunch of shiso cress (typical Northeast Asian product)
• 1 bunch of atsina cress
• 1 bunch of chervil
• 1 piece of lemon caviar (Citrus australasica)
• 1 baguette
• Olive oil
• Fior di sale
• Fine salt
• Mignonnets of black pepper
• Green lemon peel
• Marigold flower pickles (you can make them at home with 1 small bunch of marigold flowers, 250 g white vinegar, 50 g water, 50 g sugar)
   

Procedure

Pour a drizzle of olive oil on the bottom of the dish. Arrange the scallops in a circle, add olive oil and then top with a layer of soy-soy jelly. Add salt bloom and pepper mignonnette, then celery brunoise, lemon caviar, marigold flowers, lemon peel and herbs. Cut the baguette along the thickness, grill it with a cooking salamander and cut it in two.