Thinly sliced pristine scallops paired with a crisp kohlrabi slaw, brightened by citrusy yuzu and finished with a vibrant, cold-pressed chive chlorophyll oil.
Ingredients
Cooking Instructions
- 01
To make the chive oil: Blanch chives in boiling water for 10 seconds, then immediately shock in an ice bath. Squeeze dry and blend with grapeseed oil on high speed for 2 minutes. Strain through a coffee filter or fine chinois and set aside.
- 02
Prepare the remoulade: Toss the julienned kohlrabi with the yuzu juice and a pinch of salt. Let it macerate for 5 minutes until slightly softened but still crisp.
- 03
Prepare the scallops: Remove the tough side muscle. Using a very sharp sashimi knife, slice each scallop horizontally into 3 or 4 thin discs.
- 04
Plating: Arrange the scallop discs in a circular pattern on four chilled plates. Season very lightly with Maldon salt.
- 05
Assembly: Place a small mound of the kohlrabi remoulade in the center of the scallops. Garnish with radish slices and micro-cilantro.
- 06
Final Touch: Drizzle the vibrant green chive oil around the scallops and serve immediately.
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Cooking Reviews
The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.
Michael Burns
July 1, 2023
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Nutritional Info
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