Scallop Carpaccio, Soft Cooked Egg and White Truffle Dressing
This recipe is by Harlan Goldstein, Chef of the Gold by Harlan Goldstein.
This dish was created for the opening of Gold restaurant. It has now become the signature dish. The sweetness of the Hokkaido Scallop, the texture of the 52 degree slow-cooked Italian egg and the fragrant taste of the white truffle dressing just says boom boom boom.
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Ingredients:
For the Hokkaio Sea Scallops:
8pcs Hokkaio Sea Scallop
4pcs japanese Egg(Slow-Cooked)
80g Citrus Dressing
40g White Truffle Dressing
80g Romaine Lettuce
10ml White Truffle Oil
Snipped Chives
Extra Virgin Olive Oil
Salt and Pepper
Citrus Dressing :
2g Orange Zest
2g Lemon Zest
10g Fresh Orange Juice
10g Fresh Lemon Juice
5g Teriyaki Sauce
10g Japanese Soy Sauce
5g Garlic Mash
50g Extra Virgin Olive Oil
Salt and Pepper
White Truffle Dressing :
15g Black Truffle Paste
Half pc Italian Egg Yolk
50ml Black Truffle Juice
100ml Corn Oil
50ml White Truffle Oil
0.5 tbsp Sherry Vinegar
Salt and Pepper
Instructions:
For the Hokkaio Sea Scallops:
Slice sea scallops into two pieces.
Marinate with two spoons of citrus dressing.
Add chopped chives on top.
Arrange dish with chopped Romaine lettuce on bottom of plate.
Add sea scallop and slow cooked egg on top.
Drizzle with white truffle oil, olive oil, and top with white truffle dressing, summer truffle shaving.
Slow cooked egg:
Place organic egg in a saucepot with water heated to 56 degrees. Celsius for 50 minutes.
Citrus Dressing:
Zest orange and lemon.
Place all others ingredients in a bowl.
Add olive oil, season to taste, and whisk thoroughly.
White Truffle Dressing:
Place egg yolk only in bowl. Whisk constantly adding corn oil slowly until it thickens.
Add all others ingredients.
Mix well and season with salt and pepper.
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