- 4pc super-fresh U-10 sea scallops
- 1pc watermelon radish
- 2pc French breakfast radish
- 1 lime
- 1 bunch hydroponic watercress or peppercress
- 1 fresno chili
- Extra virgin olive oil
- Sea Salt (preferably fleur de sel or Maldon salt)
- 4 tablespoons chimichurri sauce (separate recipe*)
Place four 10” round or oval plates in the refrigerator about 20 minutes before you start preparing the recipe. Remove the small tough muscle on the side of each scallop (this is commonly called the ‘foot’). Rinse the scallops under cold water and pat dry with a paper towels. Hold the scallop upright on its side, and with a very sharp slicing knife, slice the scallop as thinly as you can, ideally no more than 1/8” thick. Each scallop should yield about 7 or 8 slices. Arrange each sliced scallop on a chilled plate, and brush well with olive oil. You can make the recipe to this point up to several hours ahead, and keep the plates chilled in the refrigerator with plastic wrap covering the scallops.
Peel the hard green skin off the watermelon radish, and cut into thin slices, about the width of a matchstick. Then square off the round part of each slice, and slice the resulting squares into matchstick size pieces (known as “julienne”). You will need 32 pieces of julienned radish.
Slice the French breakfast radish into thin round slices. Slice the fresno chili, starting from the pointy tip, into razor-thin rings. Keep slicing until you reach the section of the chili that contains the seeds. Soak the chili rings in a cup of ice water.
Cut the top and bottom off the lime, and working around, cut the skin and white pith off, leaving only the flesh of the lime. Slice into the lime parallel to the membranes that separate each section, and try to pop out the whole sections of lime. Slice the resulting sections into small triangles, about 1/8” thick.
Season the slices of scallop with sea salt to your taste. Scatter 5-6 pieces of lime over each portion of scallops. Then scatter 5-6 slices of French breakfast radish. Arrange the julienne of watermelon radish around the plate, making ‘X’s with two sticks of the radish. Place 3-4 slices of fresno chili rings around the plate. Mix the chimichurri sauce and drizzle each scallop with about 1 tablespoon of it. Finally, arrange 4-5 leaves of watercress around each plate.
- 1/4 C minced, peeled garlic cloves
- 1/2 C washed and chopped flat leaf parsley
- 1/4 C fresh oregano chopped
- 1 tsp. chili flakes
- .75C extra virgin olive oil
- 4T cup red wine vinegar
- salt and pepper to taste
- Mix all ingredients together. Sauce will hold several hours before it starts to discolor, so mix small batches as necessary if you will not use all the sauce in one sitting.