Delicious 2 Michelin star NORWEGIAN SCALLOPS by Chef Manuel Ulrich at Ösch Noir, Germany

At Ösch Noir in Germany, Chef Manuel Ulrich demonstrates how to construct a balanced cold starter around premium hand-dived Norwegian scallops. Rather than relying on predictable citrus pairings, Ulrich introduces tamarind to provide a sharp, exotic acidity that cuts through the rich, buttery sweetness of the scallop. This is paired with the earthy sweetness of carrot and the deep oceanic umami of nori seaweed, establishing a complex taste profile that is highly suited to modern fine dining menus.

Technical Execution and Texture Contrast

To successfully execute a dish of this calibre, a chef must focus on structural contrasts and temperature control. Hand-dived scallops require minimal, precise handling to preserve their delicate texture. Ulrich layers these clean seafood notes with contrasting textures, utilising carrot in different states—such as a smooth, seasoned purée alongside crisp, pickled, or raw elements to create structural variation. Nori is introduced to provide a crisp, dry contrast and to reinforce the clean salinity of the sea. The technical pitfall here lies in the balance of the tamarind; too much acidity will completely mask the delicate scallop, while too little will leave the sweet carrot and rich shellfish tasting flat. Chefs must taste and adjust these components continually to maintain a harmonious bite.

Plating Structure for the Pass

On the pass at Ösch Noir, the visual presentation mirrors the clarity of the flavours. The scallop remains the undisputed focal point of the plate, framed by vibrant, precisely placed carrot elements and dark nori accents. This stark contrast in colours—vibrant orange against deep green and translucent white—creates an immediate visual impact. The plating is clean and uncluttered, ensuring that the kitchen team can drop the dish at the pass with consistent, immaculate presentation. For professional kitchens, this dish offers an excellent framework for combining classic seafood prep with global flavour profiles, relying on high-acid and deep-umami accents to bring out the very best in local shellfish.