Sous Vide and Grilled Scallops | Recipe by

Sous Vide and Grilled Scallops in Dashi with Pickled Daikon, Steamed Ginger and Shrimp Dumplings

Sous Vide and Grilled Scallops in Dashi with Pickled Daikon, Steamed Ginger and Shrimp Dumplings Fish and Seafood
  • COOK TIME: 2 Hours
  • PREP TIME: 1 Hour


  • 16 x 35g Scallops
  • 150mls Dashi Stock


  • 50g Shrimp Chopped
  • 50g Shrimp, pureed
  • 25g Celery, diced
  • 2 Teaspoons Garlic, minced
  • 1 Teaspoon Ginger, minced
  • 1½ Teaspoon Sesame Oil
  • 1 Egg White
  • 2 Teaspoons Corn-Starch
  • 2 Teaspoons Coarse Salt
  • 2 Teaspoons White Pepper
  • 2 Teaspoons Granulated Sugar
  • Wonton Wrappers


  • 50mls Wine Vinegar
  • 30g Caster Sugar
  • 100g Daikon, peeled and thinly sliced

To Serve

  • Green Apple Puree
  • Raw Apple, julienne
  • Coriander Leaves






Scallops poached in dashi adds extra umami to a dish. Paired with shrimp dumplings this dish is a show stopper.


Stage 1

  1. To make the dumpling, combine the shrimp, celery, garlic, ginger, sesame oil, egg white, corn starch, salt, white pepper and sugar
  2. Place a little of the mix in the centre of each wonton wrapper using a little water to moisten the edges. Gather up the corners and pinch together to seal

Stage 2

  1. Place the scallops in a vacuum pouch, add the dashi stock and vacuum seal
  2. Cook the scallops in a pre-heated water bath at 42 degrees for 20 minutes

Stage 3

  1. For the pickle, combine the vinegar with the sugar.
  2. Place the daikon slices in a pouch with the vinegar mixture and seal on full vacuum. Set aside for 2 hours to pickle
  3. In a bamboo steamer steam the dumplings for 10 mins
  4. To serve, preheat a griddle plate until smoking hot, take the scallops from the pouch and pat dry. Drizzle with a little oil and place on the griddle plate turning once for an even marking
  5. Place the apple puree on the plate, add the steamed dumplings and the griddled scallop. Add the pickled daikon slices and some raw apple julienne then garnish with coriander leaves

Chef’s Tip –

The scallop can be cooked in the pouch with many flavours. The juice from oysters gives a fantastic ozone sea-fresh flavour.

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