Scallop with Roasted Melon
Appetizers | Kazakhstani cuisine
⏳ Time
15 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
For the basil oil, blend 160 ml of grapeseed oil with 10 grams of basil, 1 gram of garlic, and a pinch of salt.
Ingredients
- Scallops - 14.1 oz
- Watermelon - 14.5 oz
- Red Caviar - 0.1 oz
- Daikon - 0.3 oz
- "Dry Hondashi Broth" - ½ g
- Tuna - 2½ g
- Butter - 1.8 oz
- Ground ancho chili pepper - 0.1 oz
Step by Step guide
Step 1
Bake the melon in the oven at 356°F until its internal temperature reaches 70–80 degrees.
Step 2
Then place the scallop in the oven for 5 minutes to heat it through.
Step 3
For the melon sauce, first prepare the broth: bring 50 ml of water to a boil, add dry hondashi broth, and 2.5 grams of bonito flakes. Finely chop 170 grams of melon, mix with chili, lightly sauté in butter, add the broth, and blend until smooth.
Step 4
To make basil oil, blend 160 ml of grape seed oil with 10 grams of basil, 1 gram of garlic, and a pinch of salt.
Step 5
Place the scallop on a plate, drizzle with melon sauce and garnish with melon. Top it off with black caviar and basil oil.
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