Chef’s Recipe: Hokkaido Scallops

Hokkaido Scallops

Great Northern bean hummus, hazelnuts, fennel gastrique, ‘nduja aïoli

Makes approximately 6 servings

Method

• Remove abductor mussels prior to searing the scallops
• Heat pan with olive oil on medium. Season scallops with salt and sear on one side only until golden brown (about 5 minutes). Set aside until ready to serve
• Toss hazelnuts in olive oil and salt, then roast at 350°F for 8 minutes, stirring every two minutes
• Wash radishes and slice thinly. Set aside until ready to serve
• Pick dill sprig and set aside until ready to serve

*Northern Bean Hummus

Method

• In a food processor, combine all ingredients and blend until smooth
• Season with salt and set aside until ready to serve

*Fennel Gastrique

Method

• Heat a tablespoon olive oil in a pan and sauté fennel until soft, about 5 minutes
• Add vinegar, sugar and water and bring mixture to a boil
• Turn down heat to a simmer and cook until all sugar has dissolved, fennel is translucent and tender, and mixture has thickened. (Should look syrupy – about 25 minutes)
• Remove from heat, and cool before serving

*Aïoli

Method

• In a mixing bowl, whisk garlic, egg yolks and Dijon until well combined
• While whisking, slowly add olive oil. This is crucial to the emulsification process
• Once all oil is added, and mixture is thick add lemon juice and salt to balance flavors
• Set aside until ready to serve

To Assemble

• Divide the hummus evenly between the plates making a thin layer over the entire plate
• Place 3 scallops per plate seared side up in a triangle
• Top each scallop with 1 tbsp of fennel gastrique
• Place a dollop of aïoli in the center of the scallops
• Scatter fresh dill sprigs and sautéed ‘nduja sausage over the entire plate
• Shave toasted hazelnuts with a micro plane over the entire dish
• Place shaved radish around the scallops and enjoy!

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