Scallop Salad with Perilla Leaf Aroma

Ingredients

Stonecrop(10g), Perilla Leaf(3장), Scallop(5개) , Edible Flower(약간) , Olive Oil(60g), Pomegranate Concentrate(3g), Lecithin Powder(0.5), Pepper Powder(약간)

Instructions

1. 1

   Clean the stonecrop, soak in cold water, and drain; wash the perilla leaf and pat dry on both sides one by one; and soak the edible flower in cold water.

   
2. 2

   Pour olive oil (50g) into a frying pan and preheat, deep-fry the perilla leaf until crisp and translucent, drain, and set aside the remaining perilla leaf oil in the pan.

   
3. 3

   Add water (100ml) and lecithin powder to the pomegranate concentrate and blend to make pomegranate foam.

   
4. 4

   Remove the membrane from the scallop, wash in cold water, score finely, and sprinkle with pepper.

   
5. 5

   Heat olive oil (10g) in a heated pan and grill the scallop until golden on the outside.

   
6. 6

   Plate the fried perilla leaf, stonecrop, grilled scallop, and perilla leaf oil in order, and top with pomegranate foam to finish.