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Stephen McLaughlin
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
Heat water to 65 degrees, pour water onto dried kelp, cover with cling film and hold at 65 degrees for 20 minutes.
Add the dried skirts to water and increase temperature to 85 degrees, hold for 5 minutes then strain through double muslin
Add soy and mirin to taste.
Razor Clams
Check all the clams are still alive and discard any dead ones.
Place the clams in a vac pack bag with the chicken stock and vacuum on full pressure.
Place the bag in the waterbath set to 62 oC and cook for 4 minutes and 30 seconds.
Remove the bag from the bath and let the clams cool in the liquor on a flat tray in the fridge.
Remove the clams from the bag and cut into thin slices and reserve in the cooking juices.
Surf Clams
Add surf clams with 400g water to a vac pac bag and cook at 62 degrees for 7 minutes.
Leave to cool.
Open bag, strain cooking juices, pick the clams from the shells and reserve in cooking juices until needed.
Sea Vegetables
Pick the seaweeds, wash thoroughly and keep in the fridge until needed.
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