Salish Sea Scallop Recipe

Prepare the Cure

In a bowl, mix together the salt and sugar. This will be your curing mixture.

Cure the Yolks

Gently place the egg yolks into the curing mixture, ensuring they are fully covered. Cover the bowl with plastic wrap and refrigerate for 4-5 days.

Roast the Beets

Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 45 minutes or until tender. Let them cool, then peel and slice.

Season the Beets

In a bowl, toss the sliced beets with olive oil, salt, and black pepper.

Prepare the Cucumber

Thinly slice the cucumber and place it in a bowl. Add rice vinegar and salt, and toss to combine. Let it marinate for 15 minutes.

Sear the Scallops

Heat butter in a skillet over medium-high heat. Season the scallops with salt. Once the butter is sizzling, add the scallops and sear for about 2-3 minutes on each side until golden brown.

Finish with Lemon Juice

Remove from heat and drizzle with fresh lemon juice.

Assemble

On a plate, arrange the roasted beet slices, marinated cucumber slices, and place the seared scallops on top. Grate the cured egg yolks over the dish for garnish.