Umami Bomb Scallop & Black Garlic Cloud
Delicate seared scallops are elevated by a cloud of whipped black garlic and yuzu foam, creating an exquisite appetizer. This dish offers a complex interplay of sweet, salty, and umami flavors with a surprising textural contrast.
Prep Time
45 min
Difficulty
Hard
Servings
4
Calories
180 kcal
Instructions
- 1
Prepare the black garlic puree: Combine black garlic cloves, yuzu juice, and soy sauce in a small food processor or use a mortar and pestle. Blend until smooth. Set aside.
~5 min - 2
Make the black garlic cloud base: In a medium saucepan, gently heat the heavy cream over low heat. Do not boil. Whisk in the black garlic puree until fully incorporated.
~10 min - 3
Whip the black garlic cloud: Transfer the cream mixture to the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed until soft peaks form. This will take approximately 8-12 minutes. The mixture should be light and airy.
~12 min - 4
Sear the scallops: Pat the scallops completely dry with paper towels. Season with salt and pepper. Heat olive oil and butter in a non-stick frying pan over medium-high heat until shimmering. Sear scallops for 1.5-2 minutes per side, until golden brown and just cooked through. Do not overcrowd the pan.
~5 min - 5
Assemble the appetizer: Spoon a generous dollop of the black garlic cloud onto shallow dishes or serving spoons. Gently place two seared scallops on top of each cloud. Optionally, lightly torch the top of the cloud for a subtle caramelization.
~3 min - 6
Garnish and serve immediately. Add microgreens or edible flowers if desired.
Tips
- Ensure scallops are perfectly dry before searing for a beautiful crust.
- The black garlic cloud is best served immediately after whipping, as it can deflate over time.
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