PT1H
There are a million ways to serve a beautiful hand-dived scallop, but it's always a good idea to leave the scallop itself as pure as possible. That's exactly what Greg does here, simply pan-frying it but letting the accompaniments elevate the flavour. A Jerusalem artichoke puree adds earthiness, smoked eel glazed in mirin, sake and miso provide umami depth, apple provides sweetness and the leaves finish everything off with freshness. Stunning!
Scallop with Jerusalem artichoke, apple and miso-glazed eel