Rhubarb glazed scallop with grilled cucumber, soy tapioca and vegetable broth

Served as an appetizer on the 2023 spring menu, this dish offers delightful combinations of delicate scallop, crispy grilled cucumber, exciting soy tapioca pearls and a tasty vegetable broth. For a little punch, we add a mayonnaise flavored with black garlic. A very nice and light, fresh dish.

Enough for 10 people as a starter


  • 10 pcs Scallops

Cure the scallops in the stock for 40 minutes. Cut into thin slices. Brush with rhubarb glaze and char with a gas burner until the scallops are richly colored.

Rhubarb glaze

  • 75 g Light soy
  • 150 g Fermented rhubarb juice
  • 150 g White wine
  • 200 g Mirin
  • 50 g Butter

Mix all the ingredients except the butter in a saucepan. Cook to a thick consistency, stirring in the butter at the end. Leave to cool.

Soy tapioca

  • 1000 g Water
  • 35 g Tapioca pearls
  • 15 g Light soy (preferably Kikkoman Japanese soy)
  • 4 g Wasabi oil (mix wasabi with cooking oil)

Bring the water to the boil. Add the tapioca pearls and cook for 8 minutes, then rinse them in plenty of cold water. Add the soy and wasabi oil.

Lovage oil

  • 30 g Lovage
  • 1 pc Jalapeño
  • 20 g spinach
  • 100 g Oil

Blend all the ingredients in a blender and run until the oil is hot. Strain the oil.

Cucumber balls

  • 2 Cucumbers
  • Lovage oil
  • 30 g Lemon juice
  • Tomato and kohlrabi
  • 2 pcs Kohlrabi
  • 3 pcs Green tomato

Vegetable broth

  • 300 g Green tomato
  • 300 g Kohlrabi
  • 800 g Cucumber
  • 20 g Lime juice
  • Salt

Peel and ball the cucumber with a Parisienne iron (melon baller). Save the peel and remaining cucumber for the broth. Char the cucumbers with a gas burner and smoke with a smoke gun as instructed. Place the cucumber balls in a vacuum bag with the lovage oil. Vacuum seal the bag and leave to rest. If you don’t have access to a vacuum machine, place the cucumber balls in a bowl with the oil and cover. Leave to marinate.
Strain and save the oil. Toss the cucumber balls in lemon juice.

Tomato and kohlrabi

  • 2 pcs Kohlrabi
  • 3 pcs Green tomato

Peel the kohlrabi and slice thinly on a mandolin. Punch out circles from the kohlrabi with a punching ring, saving the leftovers for the broth.
Thinly slice the tomatoes on a mandolin. Save the leftovers for the broth. Arrange the kohlrabi and tomato in a ring on greaseproof paper.

Black garlic mayonnaise

  • 2 pcs Egg yolks
  • 1 pc Black garlic clove
  • 2 pcs Roasted garlic cloves
  • 10 g Vit Miso
  • 30 g Vinegar
  • 4 g Salt
  • 200 g Mushroom oil

Mix the egg yolk, black garlic, roasted garlic, miso, vinegar and salt. Pour the oil in a thin stream while mixing constantly (use a vertical mixer or similar). Season to taste with salt and vinegar. Place in a piping bag.


  • 50 g Trout roe
  • Sarepta mustard leaves
  • Phlox

When serving, arrange the scallop slices neatly in a deep plate, alternate with the other ingredients (see picture above) and finally decorate the dish with the roe and fine leaves. If you can’t find Sarepta mustard and Phlox, choose some nice little leaves instead.