Scallop Crudo
Beet Dressing, Cured Yolk, Pickled Jalapeños, Cilantro
Chef Luke Mersfelder of Bywater | Warren, RI
Adapted by StarChefs | July 2023
INGREDIENTS
Beet Dressing:
200 grams badger flame beet juice
100 grams pickled jalapeño brine
6 grams Cara Cara orange juice
10 grams lemon juice
10 grams lime juice
Kosher salt
2 Cara Cara orange peels
Cured Yolk:
Shoyu
12 egg yolks
To Assemble and Serve:
2 ounces scallops
Maldon salt
Lemon juice
Olive oil
Pickled carrots
Pickled jalapeños
Cilantro leaves, torn
METHOD
For the Beet Dressing:
In a mixing bowl, combine beet juice, jalapeño brine, and citrus juices. Season with salt. Add orange peels and let steep 1 hour. Strain, bottle, and reserve.
For the Cured Yolk:
Fill a small nonreactive container halfway up with shoyu. Submerge yolks in shoyu. Cover and refrigerate 2 days. Once cured, gently remove eggs and strain over a bain marie. Press yolks through the strainer. Transfer to a piping bag and refrigerate.
To Assemble and Serve:
Season scallops with salt and lemon juice. Transfer to a serving plate and coat with Cured Yolk. Drizzle plate with Beet Dressing and olive oil. Garnish with pickled vegetables and fresh cilantro.
