Appetizer

Charred Scallop with Burnt Hazelnut Oil & Sea Bean Vinaigrette

Name: Charred Scallop with Burnt Hazelnut Oil & Sea Bean Vinaigrette
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Ingredients: 2 large diver scallops (about 50g each), side muscle removed; Sea salt and white pepper; 4 tablespoons hazelnut oil; 1 cup sea beans (samphire), rinsed and drained; 1 small watermelon radish, thinly sliced on mandoline; 2 tablespoons rice vinegar; 1 tablespoon mirin; 1 teaspoon white miso; ½ teaspoon Dijon mustard; 1 shallot, minced very fine; 1 tablespoon unsalted butter; Micro cilantro or dill for garnish; Fleur de sel

One perfectly seared diver scallop sits atop a vibrant nest of blanched sea beans and pickled radish, dressed with a sauce made from burnt hazelnut oil and rice vinegar—nutty and nearly savory-bitter. It's theatrical, unexpected as an appetizer, and entirely composed from scratch.

180calper serving 16gprotein 12gcarbs 8gfat 15min prep 12min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this