Dried Scallop Broth

Ingredients

1 qt	Dried Scallops
1 cup	Dried Shiitake Mushrooms
1½ qts	Water
1	Lime, juiced
1 bunch	Cilantro Stems
1 stalk	Lemongrass
½ cup	Coriander Seeds
	Fish Sauce to taste (approximately ¼ cup)

Instructions

Combine scallops, shiitakes, lime juice, cilantro and lemongrass in a pot. Cover with water. Bring to a boil and simmer for 15 minutes. Add toasted coriander seeds to hot broth. Remove from heat and steep for forty five minutes. Add fish sauce and lime to finish. Strain through a cone filter or coffee filter.

Braised Lotus Root

Ingredients

4½ inch slices	Lotus Root
¼ cup	Soy Sauce
¼ cup	Mirin
¼ cup	Water
1 Tbsp	Sake

Instructions

In a shallow pan bring all liquids to a boil. Reduce heat and add lotus root. Cook for approximately twenty minutes or until lotus root is slightly tender. Keep warm in liquid until ready to serve.

Pickled Watermelon Rind

Ingredients

1 cup	Watermelon Rind, julienned
2 cups	White Wine Vinegar
1 cup	Sugar
1 tsp	Fenugreek
1 tsp	Star Anise
1 tsp	Coriander Seed
1 small	Piece Cinnamon Stick
1	Clove

Instructions

Bring vinegar and sugar to a boil add in toasted spices and cook for five minutes. Pour hot pickling liquid over watermelon rind and cover. Keep in refrigerator.

Matsutake Mushrooms

Ingredients

2	Large Matsutake Mushrooms

Instructions

Slice Mushrooms very thin on Japanese mandoline directly into small pan. Add ¼ cup of scallop broth and bring to a boil. Cook for two minutes until mushrooms are slightly soft

Garnish

Ingredients

1 Tbsp	Shiso, julienned
1 tsp	Atlantic Dulse Flakes (seaweed flakes)
½	Daikon Sprouts

Pen Shell

Instructions

Season Pen Shell with salt. In a large sauté pan on high heat quickly sear pen shell until golden brown (approximately thirty seconds). Flip over and allow to rest in pan for thirty seconds. Pull out of pan and immediately serve.

To Assemble

Place Matsutake mushrooms on bottom of bowl. Place one piece of lotus root on top. Place Pen shell on top of lotus root. Sprinkle plate with dulse flakes, and daikon sprouts. Add pickled watermelon rind on top of dish. Pour hot scallop broth tableside in front of guests

Esther: on pickled watermelon, it calls for a bunch of sugar but I think that only ends up being used to cure the watermelon rind and the vast majority looks like it gets discarded – much like marinade – will want to only include the portion actually ingested in the carbohydrate calculation rather than the whole lot of sugar as most gets discarded best I can telle