Jen Munkvold
Hokkaido Scallops Cured with Lime Sugar, with Green Strawberries, Coriander & Wood Sorrel
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Hokkaido Scallops Cured with Lime Sugar, with Green Strawberries, Coriander & Wood Sorrel

Jordan Kahn, Red Medicine, Los Angeles - May 2011

For 4 servings (requires advance preparation)

Pickled green strawberries:

  • 1 cup palm vinegar
  • 1 cup filtered water
  • 1 1/4 cups granulated sugar
  • 3/4 cup plus 2 tsps. rice wine vinegar
  • 3 Tbsps. plus 1 tsp. fish sauce
  • 4 tsps. lime juice
  • 10 sm. green strawberries

Mix all ingredients except berries in a bowl until sugar has dissolved; place in vacuum-sealable plastic food bag; add berries; vacuum seal on highest setting; refrigerate 1 week.

Coriander water:

  • 1 cup plus 3 Tbsps. spring water
  • 1/4 cup rice wine vinegar
  • 1/4 cup granulated sugar
  • 1/4 cup wood sorrel flower stems, juiced
  • 5 tsps. white soy sauce
  • 2 Tbsps. palm vinegar
  • 1 stalk lemongrass, smashed in mortar with pestle
  • 1 kaffir lime, juiced
  1. Mix ingredients in glass container; cover; refrigerate 2 days.

  2. Remove from refrigerator; pass through fine strainer into clean bowl; strain through coffee filter into clean airtight container; cover; reserve in refrigerator.

Cured Hokkaido scallops:

  • 2 cups plus 2 Tbsps. spring water
  • 2/3 cup (5 1/4 oz.) palm sugar, finely chopped
  • 2 Tbsps. plus 2/3 tsp. fine sea salt
  • 1 kaffir lime, zested and juiced
  • 2 lg. Hokkaido scallops

Mix water, sugar, and salt in bowl until dissolved; add zest and 4 tsps. juice; place in vacuum-sealable bag; add scallops; vacuum seal on highest setting; let stand 15 minutes; remove scallops from bag; discard brine; wrap scallops in fish paper; reserve in refrigerator.

Assembly:

  • 2 bunches cilantro, blanched
  • 1 bunch rau ram (Vietnamese coriander), blanched
  • 1 bunch sawtooth herb, blanched
  • 1 Tbsp. coriander seeds from flowering cilantro, blanched
  • 1 cup virgin peanut oil
  • baby icicle radishes
  • wood sorrel flower stems, minced
  • baby spring onion, fried until crisp
  • coriander flowers
  • daikon flowers
  • coriander fronds
  • wood sorrel leaves
  1. Wrap cilantro, rau ram, and sawtooth in cheesecloth; squeeze out as much liquid as possible; place in a blender; add seeds and oil; blend until mixture heats to 150°F; place in bowl set in ice water bath; cool, stirring constantly; strain through coffee filter into squeeze bottle; reserve in refrigerator.

  2. To serve, stand some radishes stem side down in the middle of flat-bottomed serving bowl; slice scallops as thinly as possible; roll into small pieces; place around radishes; thinly slice strawberries; place one on top of each scallop roll; top with small amount of sorrel stems; arrange onions, flowers, fronds, and leaves over dish; carefully pour in coriander water; drizzle a few dots of coriander oil around the water.

What to drink: Salomon Undhof Riesling Kremstal Pfaffenberg