Lightly Seasoned Scallop Flavored Daikon Radish. Season the daikon "scallops" lightly with black pepper and place them into the hot sesame oil to sear them. After a minute or two flip them over, they should have a nice golden brown sear and then cook the second side for another minute. I also added a bit more soy.
Repeat until you've used all the ingredients. Scallop Crudo, with watermelon radish, turkish cucumber and shiso leaves. It's drizzled with oil and seasoned with lemon juice and finished with black salt. You can have Lightly Seasoned Scallop Flavored Daikon Radish using 8 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Lightly Seasoned Scallop Flavored Daikon Radish
- Prepare 500 grams of Daikon radish.
- You need 1 can of Canned boiled scallops.
- It’s 1 of Mitsuba.
- Prepare 400 ml of Dashi broth (bonito).
- You need 1 tbsp of Usukuchi soy sauce.
- It’s 1/2 tbsp of Mirin.
- You need 1 tsp of Sugar.
- It’s 1 pinch of Katakuriko.
Heat olive oil in a skillet or frying pan over high heat. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve. Toss together carrot, radish, apple, scallion, vinegar, sugar and salt in a bowl. NOTE: Slice the apple last and immediately add the vinegar to keep it from turning brown.
Lightly Seasoned Scallop Flavored Daikon Radish instructions
- Peel the daikon radish and cut into 1.5 cm round slices. If it's not too much trouble, round of any edges and score one side with a knife..
- (Parboil the daikon) Fill a pot with water and add the daikon from Step 1. Turn on the heat. Once it comes to a boil, lower the heat to medium-low and let it simmer. When the daikon is soft enough that a skewer can be inserted easily, strain in a colander..
- Place the parboiled daikon in a clean pot with the dashi, 3 tablespoons of canned scallop juices, light soy sauce, mirin, and sugar, and turn on the heat. When it comes to a boil, lower the heat to medium-low and simmer for 12-13 minutes..
- Add the finely chopped mitsuba stalks to Step 3, along with 3 or 4 scallops from the can, and bring it to a boil. Break apart the scallops as you put them into the pot. Lastly, add katakuriko slurry to thicken the sauce, and then it's done. Decorate with the mitsuba leaves..
In medium bowl, mash avocado, lime zest and juice; season. In small bowl, mix jalapeño, vinegar and sugar. In skillet, heat oil over medium-high. Divide avocado mixture among plates; top with scallops, radishes, jalapeño and cilantro. It's an easy one-pan dish that's filled with flavor!
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