Scallop Crudo with Pickled Mushroom
by
Brad A. Mathews
This dish has become a classic at Bar Le Cote. It has been on the menu almost since they opened and is a fan favorite. The scallops are super fresh and hand picked for Bar Le Cote. The mushrooms are cultivated not far from the restaurant. It's a recipe that works in any season and is a great start to any meal.
- Level
Basic
- Cooking
35m
- Overral
1h+
- Ready
Scallop
4Extra Virgin Olive Oil
to tasteCrème Fraîche
to tasteDill Bee Pollen
to tasteFlaky Salt
to tasteSalt
to taste
Pickled Mushrooms
Shimeji Mushroom
2 cupSake
600mlSherry Vinegar
340mlFish Sauce
30mlWhite Wine Vinegar
60mlSoy Sauce
100ml
Scallop
4Extra Virgin Olive Oil
to tasteCrème Fraîche
to tasteDill Bee Pollen
to tasteFlaky Salt
to tasteSalt
to taste
Pickled Mushrooms
Shimeji Mushroom
2 cupSake
600mlSherry Vinegar
340mlFish Sauce
30mlWhite Wine Vinegar
60mlSoy Sauce
100ml
Scallop Crudo with Pickled Mushroom
Brad A. Mathews
Trim the stems from 2 cups of shimeji mushrooms and set aside
Place 100ml of soy sauce, 60ml of white wine vinegar and 30ml of fish sauce in a medium saucepan
Add 600ml of sake and 340ml of sherry vinegar
Bring to a boil
Add the mushrooms and simmer for 5m until tender
Check the tenderness and transfer to another container to cool. The pickled mushrooms are ready
Remove the side muscle from 4 scallops and cut them in half lenghwise. Transfer to a bowl
Drizzle with extra virgin olive oil and season with salt to taste
Place a small dollop of crème fraîche in the center of your serving plate and spread in a circle with the back of a spoon.
Arrange the scallops on the plate in a flower shape
Add some of the Pickled Mushrooms on top of the scallops
Drizzle a little of the pickle liquid around the scallops and season with flaky salt to taste
Sprinkle with dill pollen to taste. The scallop crudo with pickled mushroom is ready
Enjoy!