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Monday, September 10, 2012

Scallop’s tartare with coriander “caviar” and wasabi mayonnaise


200 gr. of chopped scallops

1 slice of lemon


250 gr. water

40 gr. coriander

2 tablespoons mirin

1.3 gr. alginate

5 gr. Clorur - calcium chloride with 500 gr. of water


2 egg yolks

3 tablespoons mirin

20 - 40 gr. wasabi paste

1 cups of vegetable oil

2 pinches of salt


The scallop is a mollusk with a delicate and fantastic tender flesh. Perfect for a tartare! Also excellent grilled or gratin but careful, cooking must be short or it will become rubbery. Its meat is lean, at the same time rich in omega 3 and various nutritional properties including vitamin A. A curiosity of the scallop? is hermaphrodite!

I wanted to make a simple tartare with fresh Asian flavors and eventually I came up with a creative Japanese dish, combining wasabi (spicy radish), mirin (a kind of sweet sake) and the technique of molecular gastronomy of Ferran Adrià for Spherification.


We begin with the preparation of the fake coriander caviar. This technique is the reaction of liquids mixed with alginate and then submerge in solutions of calcium or vice versa. This allows us to create a membrane at a liquid solution, obtein spheres or “caviar” – fake caviar.
A nice texture where when biting a solid consistency, follows an explosion of liquid.

Blanch for 3 seconds (literally in and out) the cilantro in boiling water.  Take it out with a slotted spoon and cool them immediately in cold water with ice. This shock is a technique that allows you to keep alive the color of chlorophyll , the vitamins and the flavor.

Take 250 gr. of water, add the coriander, two tablespoons of mirin and mix well with a robot to obtain a homogeneous mixture and strain it. Weigh it making sure it is exactly 250 gr. . Add in 1.3 gr. alginate and blend again.

Separately mix (with a robot) 500 gr. of water with 5 gr. of clorur (calcium chloride ). With a large syringe (without needle), pick up the coriander mixture and let it the drops directly into the clorur solution (chloride bath ). Collect them with a slotted spoon or strainer and rinse it in a bowl with water (cold).

For the mayonnaise take two eggs yolks and whisk adding slowly seed oil . When thick add 3 tablespoons of mirin, two pinches of salt and wasabi paste (from 20 to 40 gr. Depending on taste). The effect of the spicy wasabi is not acting in his mouth like chili, but in the nasal septum. Remember, the spicy flavors but does not cover the flavor but it enhances them!.  The Japanese mayonnaise is kind of sweet, This is why  I added the mirin. Leave the mayonnaise in the fridge until and after use.

For the tartare, open the scallops, remove the clam, the filaments and the coral. Rinse to remove the sand and cut into small cubes. Season with salt and a slice of lemon juice. Do not add oil as the mayonnaise will be its dressing together with the refreshing coriander caviar.

Assemble the dish as you like!


I’m sorry about any mistakes I may have made, English is not my first Language


10. September 2012 - admin
Categories: starters, Asian cuisine, fish , gluten free | Tags: , , , , , , , , , , , , , , , , , , , , , , , , | 7 comments

Comments (7)

  1. M E R A V I G L I O S A ! ! !
    Ricetta raffinatissima. Foto bellissime!!!

    • Grazie Amore!

  2. Complimenti, mi piacerebbe moltissimo un ricetta che non prevedesse il pesce ed i frutti di mare, magari a base di riso, tipo una insalata di riso originale..

    • Un insalata di riso originale? Cesare,……. con piacere! ora ci lavoro sopra. Grazie di tutto bello

  3. Senza parole… sei troppo bravo! Ma hai un ristorante?

    • Grazie bella! ristorante mio,….. ancora no.

  4. Grazie, mi fa piacere!!! L’alginato è un prodotto innocuo derivato da un tipo di alga. No, la cucina rimarrà intatta! Io l’ho comprato in Spagna dalla ditta e hanno un kit piccolo a buon prezzo della homechef. Ci sono varie ditte che si dedicano a questi prodotti. Eccone una in italia