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!

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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These Asian vegetables and produce are used in millions of home cooks' repertoires. Asian cuisine refers to the foods from a region that is home to more than half the world's population. Within this wide swath are cooking traditions from East Asia (China, Japan, Korea), Southeast Asia (Thailand, Vietnam, Malaysia), and South Asia (India, Pakistan). Because of the term's vast geographic mass, some ingredients are used across many regions, while others are specific to one or a few regions. For instance, lemongrass, predominant in Southeast Asian cooking, isn't used in East Asian cuisines, but ginger is used throughout the continent.