Hokkaido Scallops

Great Northern bean hummus, hazelnuts, fennel gastrique, ‘nduja aïoli

Makes approximately 6 servings

Ingredients	Metric	US
Scallops U15	18 each	18 each
*Fennel gastrique	1 recipe	1 recipe
*Northern bean hummus	1 recipe	1 recipe
Hazelnuts	100 grams	2/3 cup
Pork ‘nduja (sautéed until dry and crumbly)	.18kg	6.5 oz
*Aïoli
Red radishes	100 grams	2/3 grams
Dillweed	40 grams	1/3 cup

Method

• Remove abductor mussels prior to searing the scallops
• Heat pan with olive oil on medium. Season scallops with salt and sear on one side only until golden brown (about 5 minutes). Set aside until ready to serve
• Toss hazelnuts in olive oil and salt, then roast at 350°F for 8 minutes, stirring every two minutes
• Wash radishes and slice thinly. Set aside until ready to serve
• Pick dill sprig and set aside until ready to serve

*Northern Bean Hummus

Ingredients	Metric	US
Great northern beans (drained and rinsed)	2 x 425 grams	30 oz
Tahini	40 grams	1/3 cup
Garlic (minced)	40 grams	1 tbsp
Olive oil	100 ml	6 tbsp
Lemon juice	100 ml	100 ml
Salt to taste

Method

• In a food processor, combine all ingredients and blend until smooth
• Season with salt and set aside until ready to serve

*Fennel Gastrique

Ingredients	Metric	US
Fennel (trimmed and diced fine)	40 grams	1/3 cup
White wine vinegar	250 ml	1 cup
Sugar	250 grams	1 cup
Water	125 ml	1/2 cup
Salt to taste

Method

• Heat a tablespoon olive oil in a pan and sauté fennel until soft, about 5 minutes
• Add vinegar, sugar and water and bring mixture to a boil
• Turn down heat to a simmer and cook until all sugar has dissolved, fennel is translucent and tender, and mixture has thickened. (Should look syrupy – about 25 minutes)
• Remove from heat, and cool before serving

*Aïoli

Ingredients	Metric	US
Garlic (minced)	6 cloves	6 cloves
Egg yolks	2 large yolks	2 large yolks
Dijon	15 grams	1 tbsp
Olive oil	250 ml	1 cup
Lemon juice	15 ml	1 tbsp
Salt to taste

Method

• In a mixing bowl, whisk garlic, egg yolks and Dijon until well combined
• While whisking, slowly add olive oil. This is crucial to the emulsification process
• Once all oil is added, and mixture is thick add lemon juice and salt to balance flavors
• Set aside until ready to serve

To Assemble

• Divide the hummus evenly between the plates making a thin layer over the entire plate
• Place 3 scallops per plate seared side up in a triangle
• Top each scallop with 1 tbsp of fennel gastrique
• Place a dollop of aïoli in the center of the scallops
• Scatter fresh dill sprigs and sautéed ‘nduja sausage over the entire plate
• Shave toasted hazelnuts with a micro plane over the entire dish
• Place shaved radish around the scallops and enjoy!

Download and print recipe: Hokkaido Scallops