Recipe is courtesy of Chef Tre Ghoshal
Its components are: 1 U-10 Dry Sea Scallop cooked en sous vide, and then seared 2. an aromatic oolong broth 3. tobiko caviar 4. rice vermicelli 5. lychee sorbet 6. carrot-daikon ribbons dressed in yuzu 7. lemongrass espuma
4. Place a handful of the carrot-daikon mixture tossed in the Yuzu dressing in a neat pile on the side of the mini bowl. Carefully squeeze the siphon valve to release the lemongrass espuma (foam) on top of the ribboned salad.