Chef’s Recipe: Hokkaido Scallops


Hokkaido Scallops

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

Makes approximately 6 servings

Ingredients Metric US
Scallops U15 18 each 18 each
*Fennel gastrique 1 recipe 1 recipe
*Northern bean hummus 1 recipe 1 recipe
Hazelnuts 100 grams 2/3 cup
Pork ‘nduja (sautéed until dry and crumbly) .18kg 6.5 oz
Red radishes 100 grams 2/3 grams
Dillweed 40 grams 1/3 cup


  • 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

Ingredients Metric US
Great northern beans (drained and rinsed) 2 x 425 grams 30 oz
Tahini 40 grams 1/3 cup
Garlic (minced) 40 grams 1 tbsp
Olive oil 100 ml 6 tbsp
Lemon juice 100 ml 100 ml
Salt to taste


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

*Fennel Gastrique

Ingredients Metric US
Fennel (trimmed and diced fine) 40 grams 1/3 cup
White wine vinegar 250 ml 1 cup
Sugar 250 grams 1 cup
Water 125 ml 1/2 cup
Salt to taste


  • 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


Ingredients Metric US
Garlic (minced) 6 cloves 6 cloves
Egg yolks  2 large yolks 2 large yolks
Dijon 15 grams 1 tbsp
Olive oil 250 ml 1 cup
Lemon juice 15 ml 1 tbsp
Salt to taste


  • 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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