Miso cured yolk, pickled asparagus, and oil infusion

In a bowl, mix the white miso paste and sugar. Place the egg yolks in the mixture, ensuring they are fully submerged. Cover and refrigerate for at least 24 hours.

Cure the Egg Yolks

In a saucepan, combine rice vinegar, water, sugar, and salt. Bring to a simmer until the sugar dissolves. Remove from heat and let cool.

Prepare the Pickling Solution

Trim the asparagus and place it in a jar. Pour the cooled pickling solution over the asparagus, ensuring it is submerged. Seal and refrigerate for at least 1 hour.

Pickle the Asparagus

In a small saucepan, combine olive oil and hop flowers. Heat gently over low heat for 15-20 minutes, allowing the flavors to infuse. Strain and set aside.

Infuse the Olive Oil

Heat a non-stick skillet over medium-high heat. Season the scallops lightly with salt. Add a little oil to the pan and sear the scallops for about 1-2 minutes on each side until golden brown. Remove from heat.

Sear the Scallops

Thinly slice the seared scallops and arrange them on a plate. Drizzle with the hop-infused oil, place miso-cured yolks on top, and garnish with pickled asparagus and microgreens. Finish with a sprinkle of sea salt.

Plate the Carpaccio

Scallops

Egg yolks

White miso paste

Sugar

Asparagus

Rice vinegar

Water

Salt

Olive oil

Hop flowers

Microgreens

Sea salt

Hop crusted seared scallop carpaccio

Make Hop Crusted Seared Scallop Carpaccio Recipe in just 3h . Miso cured yolk, pickled asparagus, and oil infusion

Hop Crusted Seared Scallop Carpaccio Recipe

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