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Hand Dived Mull King Scallops Sea Vegetables and Clams

Hand Dived Mull King Scallops Sea Vegetables and Clams

Ingredients

Dashi Broth

  • 60g Dried Kelp
  • 900ml Mineral Water
  • 6g Dried Scallop Skirts
  • Soy and Mirin to taste


Razor Clams

  • 1 kg Live Razor Clams (in shell)
  • 100 ml White Chicken Stock
  • Water bath set to 62 oC


Surf Clams

  • 1 kg Live Surf Clams (in shell)
  • 100 ml White Chicken Stock
  • Water bath set to 62 oC

 

Sea Vegetables

  • Mixture of sea vegetables to include:
  • Samphire
  • Dulse
  • Sea Lettuce
  • Seas Astor
  • Purslane

Method

Dashi Broth

  1. Heat water to 65 degrees, pour water onto dried kelp, cover with cling film and hold at 65 degrees for 20 minutes.
  2. Add the dried skirts to water and increase temperature to 85 degrees, hold for 5 minutes then strain through double muslin
  3. Add soy and mirin to taste.


Razor Clams

  1. Check all the clams are still alive and discard any dead ones.
  2. Place the clams in a vac pack bag with the chicken stock and vacuum on full pressure.
  3. Place the bag in the waterbath set to 62 oC and cook for 4 minutes and 30 seconds.
  4. Remove the bag from the bath and let the clams cool in the liquor on a flat tray in the fridge.
  5. Remove the clams from the bag and cut into thin slices and reserve in the cooking juices.


Surf Clams

  1. Add surf clams with 400g water to a vac pac bag and cook at 62 degrees for 7 minutes.
  2. Leave to cool.
  3. Open bag, strain cooking juices, pick the clams from the shells and reserve in cooking juices until needed.


Sea Vegetables

  1. Pick the seaweeds, wash thoroughly and keep in the fridge until needed.
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