Scallop Sashimi & Truffle

The tastiest dish on the menu from Hong Kong's Liberty Private Works, graciously provided by the Japanese-Canadian chef. A variation on this is to replace the edamame with peas and add parmesan. I tried the latter and loved it. The bright green pesto looks especially nice on a charcoal colored plate.

freshest scallops

edamame

EVOO

lemon

maldon sea salt

radish

micro herbs

truffle vinaigrette

rice vinegar

dijon mustard

chopped truffle

rapeseed oil

1. make vinaigrette, then edamame pesto by blitzing cooked & cooled edamame, EVOO, salt and squeeze of lemon
2. slice radish extremely thinly with a mandolin
3. slice scallops length-wise in three
4. mix scallops and truffle vinaigrette so well covered; spread pesto out with spoon on plate; place scallops over pesto, place radish over each scallop slice; sprinkle micro herbs over the whole lot