Scallop roe/ coral

Dave_113257

Hi guys. Does anyone have any ideas of something bright and tasty and funky to do with the roe from the scallop? I'm thinking along the lines of a gel but i'm not sure how to approach it.

P.S Hats off to the ChefSteps team. Love your work!

Ben_Johnson_34605

You could turn it in to a delicious sauce. Or make roe crackers. We have done it with spot prawn roe, so I would assume it works out similarly. Try this as a starting point

200g tapioca starch

100g water(or a delicious seafood stock if its available, not too dark though otherwise it will make the crackers brown instead of orange)

50g roe

Blend the roe into the water. Make a paste with the starch and the roe liquid. Steam the paste to hydrate the starch. We would wrap them in plastic and form little "bricks" or roll small torchons. Once it is steamed and hydrated all the way through, chill completely(at least 8 hours is best).

Slice the chilled starch into small strips or circles or whatever shape you want. You want them about 1mm or maybe just under in thickness. Dehydrate them until they feel dry but still somewhat pliable. Set up a fryer @ 200 °C to test some. They are done dehydrating when they puff up uniformly after about 2-3 seconds in the fryer. They should grow about 3x in size. If they have uneven or too large bubbles and seem sticky they aren't dry enough, if they have a dense bubble structure or don't puff at all, they are too dry.

Cheers.