Bay Scallops
Meyer Lemon, Daikon, Sturia Caviar, Nasturtium
Chef Neal Fraser of Redbird | Los Angeles
Adapted by StarChefs | June 2017
INGREDIENTS
Preserved Meyer Lemons:
Yield: 30 lemons
1 case Meyer lemons
100 grams turmeric
450 grams mustard seeds
150 grams coriander seeds
2.25 kilograms sugar
2.25 kilograms salt
Nasturtium-Watercress Purée:
Yield: 16 servings
30 grams butter
5 grams thinly sliced garlic
30 grams thinly sliced leek
50 grams dry white wine
200 grams chicken stock
175 grams watercress, blanched
100 grams nasturtium leaves
Salt
Black pepper
Daikon Cream:
Yield: 12 servings
40 grams butter
50 grams onion brunoise
50 grams leek brunoise
550 grams daikon brunoise
100 grams Yukon gold potato brunoise
100 grams heavy cream
250 grams chicken stock
Salt
Smoked Potato:
Yield: 5 servings
1 medium Yukon gold potato
Salt
Charred Shallot:
Yield: 8 servings
1 small shallot, cut into
3-millimeter-thick rings Salt
Olive oil
To Assemble and Serve:
Yield: 1 serving
9 bay scallops, quickly seared
18 grams Sturia caviar
Pickled ninja radish slices
Lemon oil
5 nasturtium leaves
METHOD
For the Preserved Meyer Lemons:
In a large pot, bring 30 liters of water to a boil. Prepare an ice bath. Slice ends off lemons; discard ends. Stab lemons a couple times so brine will be able to penetrate the fruit. Blanch lemons 30 seconds; shock. Add remaining ingredients to boiling water. Drain lemons and add to a nonreactive, heatproof container. Pour hot picking liquid over lemons. When lemon pickle comes to room temperature, cover and refrigerate.
For the Nasturtium-Watercress Purée:
In a pan, heat butter and sweat garlic and leeks until very soft. Add wine. Cook until au sec. Add chicken stock and bring to a simmer. Simmer 5 minutes, remove from heat, and steep 15 minutes. Transfer to a blender with watercress and nasturtium leaves. Blend on high until completely smooth. Season with salt and pepper. Pass through a chinois into a bowl set over ice. When chilled, cover and refrigerate.
For the Daikon Cream:
In a pot over medium heat, melt butter and sweat onion and leek until soft. Add daikon and potato. Continue to sweat until potato and daikon are completely tender. Add cream and stock and bring to a simmer. Remove from heat and rest 15 minutes. Transfer to a blender. Blend until completely smooth. Season with salt; chill.
For the Smoked Potato:
Prepare and head a cold smoker with woodchips. In a large pot of boiling salted water, cook potato until just tender. Drain and let potato cool. Cold smoke potato 20 minutes. Medium dice potato, cover, and refrigerate.
For the Charred Shallot:
Heat a cast iron pan until smoking hot. Char shallot rings on one side until black. Transfer to a small bowl, season with salt, dress with oil, and let cool.
To Assemble and Serve:
On a serving plate, place 3 small quenelles of Daikon Cream. Add 1 quarter-size dot of Nasturtium-Watercress Purée. Arrange 4 cubes Smoked Potato around cream and purée. Add 4 rings Charred Shallot to arrangement. Julienne Preserved Meyer Lemon and add 5 strips to plate. Add 5 slices pickled radish. Plate scallops and fi nish with caviar, lemon oil, and nasturtium leaves.
