Aburi Scallops

By: Nicole Hocking

Thinly slice the radishes and trim the pea sprouts. place them on the plate.
in a small bowl mix together a teaspoon of wasabi paste with 2 tablespoons of Japanese mayonnaise, blend well and spoon the mixture into the end of a piping bag removing as much air as possible.
cut about 4mm off the end of the piping bag and gently squeeze the mayo mix in lines on the plate (i wanted mine to have give the feeling of a cherry blossom branch but you can use any design you like or keep it random).
With the wasabi tube place little dot of wasabi onto the plate (i placed mine as little leaf buds on my branch). Roll up some slices of ginger to look like blossoms and place them onto the plate. Place a sprinkle of pink salt around each ginger blossom. Place a small bowl of sushi and sashimi dipping sauce on the plate.
Place the scallops on a flat plate , Using your blow torch on medium heat sear the tops of the scallops, you want a nice golden brown char on the top so adjust the torch if necessary. turn and sear the other side. once happy with the colour place the scallops onto the radish slices and serve.