Alaska Scallop Sashimi with Pickled Corn, Hazelnuts, and Miso Brown Butter Vinaigrette
Alaska Scallop Sashimi, vibrant with pickled corn, hazelnuts, and miso brown butter vinaigrette. A burst of fresh, tangy, and nutty flavors in just 25 minutes.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Servings: 4
- Yield: 4
Ingredients
- 8 Alaska Weathervane Scallops
- 100 grams unsalted butter
- 30 grams white miso paste
- 1 lemon
- 25 grams whole hazelnuts
- 1 ear corn, kernals removed
- 100 grams water
- 100 grams rice vinegar
- 25 grams agave syrup
Recipe courtesy of Jordan Rubin
Preparation
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Step 1 Pickle Corn
Mix water, vinegar, and agave and bring to a boil. Once boiled, pour into a container over corn kernels. Cool pickle mixture.
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Step 2 Prepare Hazelnuts
Crush hazelnuts into small pieces, and toast in oven at 300 degrees until golden brown.
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Step 3 Prepare Butter & Miso
In a saute pan or small pot, heat butter over medium heat, whisking so it does not burn, until milk solids start to turn golden brown. Then whisk in miso paste, 1 tablespoon lemon juice and 1 tablespoon pickle liquid until emulsified. Keep warm.
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Step 4 Plate & Serve
Slice scallops into thin rounds, 3-4 slices per scallop. Scatter on plate, season with salt, squeeze a little lemon juice, then dress with vinaigrette, pickled corn, and hazelnuts. Finish with lemon zest.
Recipe courtesy of Jordan Rubin
