Scallop tartare with Asian influences

Name: Scallop tartare with Asian influences
Ingredients: Salt; 2 units.items scallop; 200 g Sanbaizu; Olive oil; furikake bonito topping; 10 g Icing sugar; 10 g sesame yuzu; 10 g Chives; rastoria tomato; mussel sauce; 30 g kalamansi pearls; zorri cress; 1 units.items palette knife; 1 units.items cutter set; 1 units.items plate-it garnish molds; 1 units.items piping bag; 2 g xanthan (optional)

Scallop tartare with sanbaizu vinaigrette and sesame.

Ingredients

Salt

2units.itemsscallop

Olive oil

furikake bonito topping

200gSanbaizu

10gIcing sugar

10gsesame yuzu

10gChives

30gkalamansi pearls

2gxanthan (optional)

rastoria tomato

mussel sauce

zorri cress

1units.itemspalette knife

1units.itemscutter set

1units.itemsplate-it garnish molds

1units.itemspiping bag

Preparation

Cut 2 scallops (2 pieces per person) into nice cubes of about 7 by 7 mm.
Season the scallop meat to taste with salt, furikake bonito, and olive oil.
Put the mussel sauce in a small piping bag and set aside.

Optionally mix the sanbaizu with the Xantana using an immersion blender. This is to make the vinaigrette a bit thicker if desired.
Mix the sanbaizu with the powdered sugar.
Finely slice the chives into rings and then add them with the rest of the ingredients to the sanbaizu.

Using a palette knife and the plate-it mold, spread the mussel sauce in a pattern on the plate. Leave the mold around the cream and sprinkle the shape with furikake bonito. Then carefully remove the mold so a nice shape remains on the plate.
Next to it, use a ring of your choice to place the prepared scallop.
On top of the scallop, place a tomato rastoria, garnishing it by piping small dots of mussel sauce on top and finishing with zorri cress.
Finish the dish with the sanbaizu vinaigrette.