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Seared Scallops with Pickled Daikon and Chile Jam

Seared Scallops with Pickled Daikon and Chile Jam


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Try this Seared Scallops with Pickled Daikon and Chile Jam recipe from the 'NOPI' cookbook

This is a complex yet elegant dish. Scully’s mother and nine aunties (yes, all on his mother’s side!) all have their own versions, each placing a different emphasis on the sour, spicy, sweet, and salty levels. Scully’s order of preference, having played around with all the family recipes and consulted the authority on Thai cooking that is David Thomson, is sweet then sour then salty then spicy.

The recipe makes enough to fill a medium jar (14 ounces/400 ml), but you can double the recipe if you like to keep a larger jar in the fridge. It will last for a month or more and is really versatile: as delicious with cold meat as it is spread in a cheese sandwich or spooned alongside some plain rice. Two disclaimers: first, don’t be put off by the smell of the dried shrimp in the pan. It’s not the ingredient’s strongest selling point, we know, but the resulting taste more than makes up for it. Second, sorry about all the garlic peeling and, no, twenty-four cloves is not a typo!

Reprinted with permission from NOPI by Yotam Ottolenghi and Ramael Scully, copyright © 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Ingredients

For the chile jam:

  • 2 Cups sunflower oil
  • 30 Thai (red) shallots, thinly sliced
  • 24 cloves garlic, peeled and thinly sliced
  • 1/3 Ounce long dried red chiles, seeded
  • 1 3/4 Ounce dried shrimp, rinsed and patted dry very well
  • 3 1/2 Ounces palm sugar, coarsely grated if starting with a block
  • 1 1/2 Tablespoon fish sauce
  • 1/3 Cup tamarind pulp water

For the daikon:

  • 2/3 Cups rice vinegar
  • 2 Tablespoons superfine sugar
  • 2 Teaspoons pink peppercorns
  • 3 whole cloves of garlic, gently crushed
  • 1 red chile, seeded and finely chopped
  • 1/2 daikon, peeled, and julienned
  • Course sea salt and black pepper, to taste
  • 1 Granny Smith apple, cored, very thinly sliced lengthwise and soaked in water with a teaspoon lemon juice
  • 6 round red radishes, thinly sliced
  • 1 Ounce red baby chard leaves
  • 3 Tablespoons olive oil
  • 12 jumbo sea scallops

Servings4

Calories Per Serving1655

Folate equivalent (total)191µg48%

Riboflavin (B2)0.2mg12.2%


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Comments:

  1. Kohkahycumest

    Between us, I would have acted differently.

  2. Keshicage

    Directly in the apples

  3. Friduwulf

    I am able to advise you on this issue.



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