CHEF JOSEPH ROZARIO / RUMBA
Sesame Scallops
4 oz live scallops, preferred
8 oz white sesame seeds
17 oz chicken stock
1.5 oz white Tamari
4 oz sesame oil
1/4 oz lemon juice
Grill or pan-sear scallops. Set aside Reserve sesame oil and lemon juice. Bring other ingredients to a low simmer until 75% of liquid has been absorbed. Fold in sesame oil and lemon juice.
Miso Emulsion
10 oz potato (peeled, diced, rinsed)
4 oz butter (room temperature)
2 oz white miso
¼ oz lemon juice
Boil potato in 12 oz water until absolutely falling apart. Drain off half of the water left. Combine in a bowl and blend with a stick blender until frothed. Strain through a china cap or basket strainer.
Pool miso emulsion on plate and add scallops. Top with sesame mixture and garnish with assorted radishes/seaweeds marinated in equal parts soy/sugar/rice wine vinegar.
