Recipes, re-invented from cooking shows
Scallop Chou Farci with Yuzu Kosho Foam
Prep. Time:
Baking Time:
Total Time:
45 minutes
1 hour 15 minutes
2 hours
Serves:
Serves 4
Cabbage prep: Consider removing the thick stem portion of each leaf for easier folding
Mousse texture: You want a smooth but not overly processed consistency
Yuzu kosho intensity: This ingredient is quite strong - 1 tablespoon might be too much for some palates, so consider starting with less and adjusting to taste
Ingredients
CHOU FARCI (STUFFED CABBAGE):
8 large Napa cabbage leaves
16 large sea scallops, side muscles removed
2 eggs
1/4 cup heavy cream
1 tablespoon butter
1 shallot, finely minced
2 cloves garlic, minced
1/4 cup white wine
Salt and white pepper to taste
YUZU KOSHO FOAM:
1 tablespoon yuzu kosho paste
1/2 cup warm dashi or light chicken stock
2 tablespoons unsalted butter
1 tablespoon mirin
1/2 teaspoon soy lecithin (for foam)
GARNISH:
Microgreens
Thinly sliced scallions
Sesame oil for drizzling
Instructions
Prepare the cabbage: Blanch cabbage leaves in salted boiling water for 2 minutes. Shock in ice water. Pat dry and set aside.
Make scallop mousse: Reserve 4 best scallops for searing. Roughly chop remaining scallops. In a food processor, pulse chopped scallops with eggs and cream until smooth but not overworked (to avoid "eggy" texture mentioned by judges). Season with salt and white pepper.
Sauté aromatics: Heat butter in a pan, sauté shallot and garlic until fragrant. Deglaze with white wine, reduce by half. Cool completely, then fold into scallop mousse.
Assemble chou farci: Place 2-3 tablespoons of mousse in center of each cabbage leaf. Fold like a parcel, securing with kitchen twine if needed.
Steam the parcels: Steam for 12-15 minutes until mousse is set and cooked through. The internal temperature should reach about 145°F.
Prepare foam: Whisk yuzu kosho with warm dashi, mirin, and butter. Using an immersion blender, incorporate soy lecithin to create stable foam. (For stable foam, you typically need to blend the lecithin into the liquid first, then use the immersion blender at the surface to create foam.)
Sear reserved scallops: Pat dry, season, and sear in hot pan for 2 minutes per side until golden.
Plate: Place warm chou farci on plates, top with seared scallop, spoon yuzu kosho foam around, and garnish with microgreens and scallions.
