3 x 25g scallops
10mL tempura batter
20g Panko breadcrumbs
15g tomato salsa
5mL honey wasabi sauce
3g baby herbs
Tomato Salsa 500g:
100g green capsicum
350g tomato
200g onion
1 lime
10g salt
30g coriander
50mL tomato juice
20g fresh garlic
10mL Tabasco
10g white pepper
Tempura Batter
1kg tempura flour
1 egg yolk
1.1L water
Honey Wasabi Sauce:
100g Motoyaki sauce
60g wasabi
80g honey
150mL cream
Motoyaki Sauce:
10 egg yolks
150g saikyo miso
1L grapeseed oil
100mL light soy sauce
100mL mirin
Tomato Salsa:
Dice finely the capsicum, tomato, onion, fresh garlic, and coriander. Add all ingredients to a large mixing bowl stir well and store in refrigerator for at least 30 minutes.
Tempura batter:
Add all ingredients to a large bowl and whisk.
Motoyaki Sauce:
Add egg yolks, saikyo miso, grapeseed oil, light soy sauce and mirin to a large bowl and whisk.
Honey wasabi sauce:
Add Motoyaki sauce, wasabi, honey and cream to a large bowl and whisk.
Scallops:
Put scallop into the tempura batter, and then dip it into the Japanese panko crumbs.
Deep fry for 1 minute at 165 C.
Cut in half and place in back in the scallop shell.
Drizzle honey wasabi sauce and KJ tomato salsa on top.
Finish with micro herb on top.
Credits: Kobe Jones
Photo Credits: Kobe Jones
