Squash puree
- 1 Butternut squash
- 1 Shallot
- 50 g Butter
- 50 g Sugar
- 20 ml Vinegar
- 200 ml Vegetable stock
- Xanthan powder
- Salt
Scallop, cured yolk , toasted squash, kombu
Matej Bloksa
5th January 2025
Scallop, cured yolk , toasted squash, kombu
720 min
A single perfectly seared scallop topped with finely grated cured yolk, creamy toasted squash purée, and a light kombu-infused foam. A minimalist dish that showcases precision and a delicate balance of flavors.
Ingredients
- Hand-dived scallop, large
- Sea salt
Cured egg yolk
- 4 Egg yolks
- 250 g Salt
- 100 g Sugar (optional, for balance)
The dashi
- 100 g Kombu
- 4 l Water
- 30 g Bonito flakes
- 1 kg Chicken wings
- 500 g Chicken bones
- 100 g Dried mushrooms
- 500 g Spring onions
- 250 g Onions
The dashi sauce
- 400 ml Dashi
- 20 ml Cream
- 200 g Cold cubes of butter
- Vinegar
- Salt
Method
scallop
Heat a dash of oil in a pan over a very high heat and cook the scallop for 2 minutes on each side. Once cooked, season well with salt or used grill and glazed butter
The dashi sauce
Soak kombu in water for 4–5 hours, bring to 90°C, remove kombu, add bonito flakes, simmer, then marinate for 15 minutes. Strain. Toast chicken wings and bones at 200°C, add to dashi, and simmer for 90 minutes.
Add dried shiitake and simmer for another hour. Strain, rest for 30 minutes, then add chopped spring onions and onions, simmer, strain, and remove chicken fat. Reduce to 100g, add cream, boil, and stir in butter. Adjust seasoning with vinegar and salt.
Cured Egg Yolk
Mix salt (and sugar) in a bowl, make wells for yolks, cover with salt, refrigerate for 4–7 days. Rinse, pat dry, and bake at 65°C until firm. Cool and store.
Butternut squash puree
Bake Butternut squash on salt at 180°C, cool, peel, and cut. Caramelize shallots in butter and sugar, add pumpkin, and caramelize. Add vinegar and vegetable stock, reduce, then blend with xanthan powder until smooth.
How to finish
A spoonful of the squash purée in the base of each bowl. Top with a scallop, finish with the grated cured egg yolk and serve the foaming dashi sauce.
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