Scallops and Razor Clams in a Wasabi Crust

Before starting this Scallops and Razor Clams in a Wasabi Crust recipe, make sure you have organised all the necessary ingredients.

For the wasabi crust: Immerse the sea spaghetti in warm water to rehydrate.

In the food processor bowl, place the butter and breadcrumbs.

Add the wasabi paste (check the amount with a kitchen scale, as it is quite strong)...

... and the rehydrated sea spaghetti, cut into small pieces.

Process the ingredients for a few seconds until you obtain the consistency of a thick paste.

Using a metallic spatula, spread the paste on a sheet of greaseproof paper to a thickness of 2 mm.

Fold the sheet back over the paste...

... and flatten. Place in the fridge to set.

When hard, open the paper...

... and cut into discs, using a l'plain pastry cutter (diameter 5cm).

Lift the wasabi discs with a cranked spatula and refrigerate.

Preparing the razor clams: Open the razor shells...

... and gently remove the meat from the shell. Set aside 4 shell halves for arranging the plate later.

Rinse under running water. Drain.

Slice the chorizo to a thickness of 2-3mm.

Brown the slices in a frying pan, without adding any fat.

Add the meat from the razor clams...

... and sauté for a few seconds in the chorizo fat.

Transfer the pan-fried ingredients to a plate. Season with salt and pepper.

Using a knife with a strong blade, open the scallops. Then slide the blade along the flat shell not to damage the scallop.

Break off the flat shell...

... and detach the whole scallop from the curved shell.

Trim the stomach pieces until you are left with the white adductor muscle and the orange coral.

For the garnish: Cut the asparagus heads to a length of 6-7cm.

Heat 5 cl of olive oil in a non-stick frying pan.

Then sweat the asparagus for a few minutes over medium heat.

Season with salt and pepper.

Immerse the asparagus with cold water. Reduce until all the water has evaporated.

Cut each razor clam into 2 or 3 pieces...

... and display back in the shell.

In a non-stick frying pan, heat a knob of butter. Add the chives and flat-leaf parsley.

Sweat the herbs for a few minutes and deglaze with dry white wine.

Reduce for a few minutes and moisten with 10 cl of water.

Add the fish fumet.

Season with salt and pepper.

Pour the herb sauce in a high, narrow recipient...

... and process finely...

... using a Bamix hand blender. Keep warm.

Season the scallops with salt and pepper.

Coat the scallops with Mycryo cocoa butter.

Sear the scallops in a hot non-stick frying pan.

When one side is golden, flip to brown the other side.

Transfer the scallops onto a tray (preferably compatible with a salamander).

Place a round of wasabi crust on top of each scallop.

Place the tray in a salamander until the wasabi round has melted and caramelized on the scallop...

... and starts to form a brown crust.

On each plate, place a scallop shell (the shells have been brushed and cleaned beforehand).
In each shell, place one scallop with a couple of asparagus heads. Place a razor shell on top. Pour some herb sauce on top. Finally, arrange one strip of chorizo and one flower.
This delicious recipe should be served hot. Enjoy!