Scallop Crudo with Pickled Mushroom

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.

Trim the stems from <quantity>2<unit>cups</unit></quantity> of shimeji mushrooms and set aside

Place <quantity>100<unit>ml</unit></quantity> of soy sauce, <quantity>60<unit>ml</unit></quantity> of white wine vinegar and <quantity>30<unit>ml</unit></quantity> of fish sauce in a medium saucepan

Add <quantity>600<unit>ml</unit></quantity> of sake and <quantity>340<unit>ml</unit></quantity> 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 <quantity>4</quantity> 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!

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