Submitted by Yoshiharu Sogi
About the cook: I have 35 years of experience in the food and hospitality industry. I have received culinary training at culinary school in Japan and France. After graduated school, I have trained at restaurant in Lyon, France rated one star of Michelin Guide and fine dining restaurant in Tokyo. I am currently living, working at Sonoma, wine country in California.
About the dish: Easy preparation and tasty dish.
National Origin: American
Estimated Time: 30 to 60 Minutes
4 oz Strawberry (cut small dice)
4 oz Tuna (Sushi grade, cut small dice)
2 oz Shrimp tail (cooked and peeled)
4 pieces 21-25 Day boat Scallop or Japanese Scallop
1 tsp Shallots, chopped
1 tsp Black olive, chopped
1 tsp Fresh squeezed lemon Juice
2 tsp Orange Juice, 100%
½ tsp Salt
2 tsp Extra Virgin Olive Oil
1 tsp Chive, chopped
4 oz Edamame beans
4 oz Water
2 tsp Mayonnaise
12 each Pot stickers wrapper
1 tbs Butter, unsalted
1. In medium bowl, combine Strawberry and Tuna.
2. Cut shrimp to small dice then add.
3. Another medium bowl, combine lemon juice, orange juice, salt, chive and olive oil to dissolve well with whisk to make citrus vinaigrette.
4. Toss tartar with citrus vinaigrette then put in oval ring.
5. In small sauce pan, cook Edamame beans in salted boiling water then cool down, save cooking water to make puree.
6. Put Edamame beans, salted water in blender, make puree.
7. Slice scallop 4～5 pieces, cut sector and decorate on tartar, then sear with gas torch.
8. Melt butter in small skillet, brush on pot stickers wrapper then toast in oven until golden brown.
9. Decorate tartar, Edamame puree, Mayonnaise and chips on plate, top diced strawberry and chive on tartar.