Instructions

1. Wash the scallops and dry thoroughly with a paper towel. Sprinkle scallops with a bit of salt to draw out excess moisture and ensure they’re nice and firm.
2. Cut the rose apple in fine slices and add some salt to them.
3. Get a nice clear plastic bowl and cover half with cling wrap. Combine the cream and wasabi, sprinkle with the soy lecithin and use a hand mixer on highspeed to create some foam.
4. Add butter and olive oil to a medium hot pan. Once the butter is melted and slightly burned add the scallops and fry for couple of minutes on the first side then turn. You want the scallops to develop a slight caramel brown without becoming burnt. Turn, add Cointreau and cook for 30 - 50 seconds. Remove from pan for plating.
5. Stack the scallops on top of each other and sprinkle the rose apple between them. Gently pour the wasabi foam cream over the scallops with a small spoon then sprinkle with chives and Japanese red pepper.

• Recipe Type : Entree, Seafood
• Ingredient : Cointreau, Cream, Dairy, Scallops, Seafood, Wasabi