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Chef’s Recipe: Hokkaido Scallops
Summer pea, green grape, almond, white gazpacho
Makes approximately 4 servings
12 each Hokkaido scallops U12
Remove the muscle, dry thoroughly, season with salt.
Heat a pan using 2 Tablespoons of canola oil.
Once oil in pan is hot, sear undisturbed for 2 min, flip and sear another 2 minutes.
White gazpacho
| Ingredients | Metric | US |
| Almonds (raw) | 150 g | 1 cup |
| Bread (soaked in water) | 1 slice | 1 slice |
| Garlic clove | 1 each | 1 each |
| Olive oil | 60 ml | 4 tbsp |
| Water | 500 ml | 2 cups |
| Sherry vinegar | 25 ml | 1 tbsp |
| Salt | to taste | to taste |
Blend almonds, bread, and garlic, emulsify oil, adjust with water, season with salt and sherry vinegar, strain, chill.
Summer pea salad
| Ingredients | Metric | US |
| English peas | 150 g | 1 cup |
| Snap peas | 100 g | 2/3 cup |
| Pea shoots | 10 g | 1½ cups |
| Almonds (toasted and crusted) | 15 g | 1/8 cup |
| Green grape (halved) | 3 each | 3 each |
| Red radish (shave thin) | 15 g | 1/8 cup |
| Olive oil | 30 ml | 2 tbsp |
| Lemon zest | 1 each | 1 each |
| Salt | to taste | to taste |
Blanch peas.
Once cool, mix gently with remaining ingredients.
Dress lightly.
Plating
Pour 60ml/ 4 tbsp of white gazpacho onto the plate.
Top with seared scallops.
Garnish plate with cup of the mixed summer pea salad.
Download and print recipe: Hokkaido Scallops
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