Hop Crusted Seared Scallop Carpaccio Recipe
Miso cured yolk, pickled asparagus, and oil infusion
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Ingredients
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Seafood
Miso Cure
Pickled Asparagus
Oil Infusion
Garnish
Method
Miso Cure
Cure the Egg Yolks
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.
Pickled Asparagus
Prepare the Pickling Solution
In a saucepan, combine rice vinegar, water, sugar, and salt. Bring to a simmer until the sugar dissolves. Remove from heat and let cool.
Pickle the Asparagus
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.
Oil Infusion
Infuse the Olive Oil
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.
Scallops
Sear the Scallops
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.
Plate the Carpaccio
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.