Miso-Cured Scallop

Ginger-Apple Broth, Jasmine Oil, Radish, Oxalis

Chef Nico Russell of Oxalis | Brooklyn

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Adapted by StarChefs | February 2019

INGREDIENTS:

Miso-Cured Scallops: (Yield: 1 serving)
2 live diver scallops
200 grams white miso

Ginger-Apple Broth: (Yield: 6 servings)
Grapeseed oil 
45 grams scallop abductor muscles
20 grams ginger
2 grams diced Thai chile
10 grams fenugreek 
10 grams diced shallots
Celery vinegar
220 grams filtered 
Juice of 4 Mutsu apples, clarified and strained    
Juice 4 Honeycrisp apples, clarified and strained 

Jasmine Oil: (Yield: 1 serving)
50 grams dried jasmine pearls
150 grams grapeseed oil

To Assemble and Serve: (Yield: 1 serving)
3 purple radishes, sliced thin using a mandolin  
3 watermelon radishes, sliced thin using a mandolin  
4 lime radish, sliced thin using a mandolin 
4 micro radish sprouts
4 pieces oxalis

METHOD:

For the Miso-Cured Scallops:
Shuck scallops, lightly rinse, and remove and reserve abductor muscles. In a nonreactive container, place scallops and cover with cheesecloth and then miso. Refrigerator 4 days. 

For Ginger-Apple Broth: 
In a saucepot over high flame, heat oil and cook scallop abductor muscles until golden. Add aromatics, and cook until shallots are gold. Deglaze with vinegar. Add filtered water and bring to boil. Decrease heat and simmer 1 hour. Strain through a Chinois. When cool, add 180 grams of each clarified apple juice. Season with celery vinegar. 

For the Jasmine Oil:
In a pan over medium heat, toast jasmine. When aromatic, cover with oil, warm slightly, remove from heat; infuse 2 hours. Transfer to a Vitamix blender and blend on high 3 minutes. 

To Assemble and Serve: 
In cold running water, gently rinse cured scallops; pat dry. Slice into ⅛-inch rounds. On 1 side of a shallow bowl, shingle scallops. Finish with radishes and top with sprouts and oxalis. Pour in some Ginger-Broth Apple (do not cover scallops), and garnish with Jasmine Oil.

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