Lightly sweat the onions in a small amount of oil. Add tea leaves and Dashi stock. Bring to boil, simmer for 5 minutes. Strain immediately because the stock will become too tannic if allowed to steep for too long.
Green Tea Risotto
2 olive oil
1 large onion, finely diced
1 leek, whites only, finely diced
2 cups Arborio rice
salt and pepper
2 cups sake
1 cup shelled adamame peas
1 teaspoon sesame oil
Lightly sweat the onions and leeks in a heavy bottom saucepan. Add rice and stir well making sure each grain of rice is well coated with oil, toast for 5 minutes. Season the rice with salt and pepper. Add sake, stir rice until all the sake is absorbed. Add 1 cup of green tea broth to the rice, stirring constantly until all the broth is absorbed. Repeat until rice is cooked (about 15 minutes). Adjust salt and pepper and stir in the sesame oil. Keep warm until ready to serve
4 slices pancetta
20 gram Salmon roe
Season the scallops with the cayenne pepper, ponzu sauce and salt, then wrap in pancetta.
Sear the scallop parcels in a sauté pan (no oil needed, as the pancetta contains enough) until brown – make sure you don’t overcook them (2 minutes on each side is plenty), and finish in the oven for 1 minute
25 gram green onion chopped
25 gram shallots chopped
1 cup green tea dashi stock
1 cup Fresh edamames, shelled
10 ml olive oil
10 ml Butter
Salt and freshly-ground white pepper to taste
Sauté the green onions and shallots in olive oil. Add the stock and Edamame peas.
Season with salt and pepper and cook until soft.
Transfer to a processor and blend until smooth. Incorporate the butter and season to taste
Mold the risotto onto a serving plate. Place a pool of Edamame puree next to the rice and place a seared scallop on top of the puree.
Top the scallop with salmon roe and pour around the ponzu sauce