Oolong Scallop

Oolong TeaRecipe 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

 Dry Sea Scallop
1 ziploc vacuum sealed plastic bag
12 cups water
Prepare the water in a deep sauce pan, over a medium high flame and stabalize the temperature of the water to 155 degrees F (you will need to bring the flame down to very low once the desired temperature is achieved). Place the scallop in the platic bag, seal, and extract the air from the bag with the vacuum, umtil all the air is out and the bag is wrapped tightly over the scallop. Place the bag in the saucepan, the internal temperature of the water should go down to 148 degrees F.  Poach the scallop en sous vide for 25 minutes, being sure to adjust the flame slightly if needed in order to maintain the 148 degrees F temperature. Transfer the bag directly to an ice bath and allow the scallop to rest in the bath for atleast 10 minutes before searing.
Oolong Broth
12 cups water
6 bags tazo Chinese Oolong Tea
2 stalks lemongrass cut in half
5 T sliced ginger root
2 leaves Japanese shiso leaf cut cheffanoide
1/8 cup low sodium soy sauce
4 T granulated sugar
Place the ginger, lemongrass, and water in a deep sauce pan and bring to a boil. Add the tea bags, turn off the flame, cover the pot, and steep the bags for 20 minutes. Strain the mixture through a genoise, and return to the stove top over a high flame. After bringing the mixture to a boil, add the sugar, soy sauce, and mint and mix thorouhgly. Continue to boil for 5 minutes.
Lychee Sorbet 
12 lychee peeled and seeded
1 T Indian rose syrup
1/ cup water
1/2 cup granulated sugar
In a blender, puree the lychee, syrup, and half the water until the mixture is smooth, about 1 minute. Transfer to a medium sized mixing bowl and put aside.  Make a simple syrup by boiling over a medium high flame the other half of the water with the sugar for 4-5 minutes, or until the mixture is reduced by half and thickened slightly. Add the simple syrup to the lychee mixture and whisk thoroughly. Transfer to an ice cream maker and churn for approxiamatley 30 minutes. Transfer to quart size container with a air tight lid and store in freezer until needed. (This mixture is often made with liquid nitrogen ala minute instead at The Market).
Carrot- Daikon Ribbons Dressed in Yuzu
2 large carrots peeled
1 daikon radish peeled
1 T wasabi paste
1 T dry Chinese mustard powder
2 T granulated sugar
1/4 cup Japanese Yuzu juice
1/4 cup low sodim soy sauce
Run the carrots and daikon through a Japanese rotary slicer and transfer the ribbons to a medium sized mixing bowl. In another mixing bowl, whisk together the rest of the ingredients thorouhgly. Toss the carrot-daikon mixture with the dressing and allow to rest.
Lemongrass Espuma (Foam)
2 stalks lemongrass diced small
2 T finely chopped ginger
1 T low sodium soy sauce
1 T kafir lime juice
1 T fish sauce
1 T granulated sugar
8 fl. oz coconut milk
4 cups water
1 CO2 Siphon with 1 CO2 cartridge
2 T pure grapeseed oil
Place a medium sized sauce pan over a medium high flame for about 1 minute to conduct heat. Add oil, lemongrass and ginger saute until slightly browned, about 2-3 minutes. Add the lime juice, soy sauce, fish sauce, and sugar. Mix thorouhgly and reduce for about 2 minutes. Add the coconut milk and water, increase the flame to high and boil for 7-8 minutes, or until the mixture has been reduced by half ints original content. Transfer the mixture to a tall platic conatiner and place in an ice bath for about 2 hours, or until the mixture has completely chilled to 45 degrees F. Then transfer the coconut mixture to the siphon, and seal, being sure the siphon is loaded with 1 CO2 cartidge. 
For Plating:
1. Place .5 oz rice vermicelli in boiling water for 90 seconds, extract, and transfer to the bottom of a 5 oz biased ramekin bowl. Top the vermicelli with 2 oz of the prepared and steaming Oolong broth.
2. Extract the scallop from the sous vide bag and place a small saute pan over a medium high flame for about 1 minute. Add 1 T grapeseed oil and sear the scallop on both sides for about 1-2 minutes on each side, or until the scallop is browned. Place the scallop on top of the vermicelli and broth. Top the scallop with 1 T of Japanese tobiko caviar (lumpfish roe).   
3. Finally, with a melon baller, scoop the lychee sorbet and place over the scallop, next to the caviar. Top with a few strands of the cheffanoide shiso mint leaves.

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.