Autumn's bounty inspires this exquisite dish: scallops paired with the earthy, umami richness of pickled chanterelles. The delicate sweetness of the scallops perfectly complements the tangy bite of the tsukemono, creating a harmonious balance of textures and flavors. Imagine succulent seared scallops nestled atop a vibrant bed of pickled chanterelles, all dressed with a touch of bright acidity. This recipe elevates simple ingredients to a culinary masterpiece, ideal for a special occasion or a sophisticated weeknight dinner.
Forget complicated techniques and fussy preparations; this recipe is surprisingly straightforward. Ready to experience the magic of autumn on your plate? Let's dive into the step-by-step process of creating these stunning Scallops with Chanterelle Tsukemono.
Tools Needed
- stove
- pot
- strainer
- grater
- kitchen paper
Ingredients
Step-by-Step Instructions
Step 1. Prepare Pickled Chanterelles
- Combine water, rice vinegar, sugar, salt in a pot. Bring to a boil. Add bonito flakes, remove from heat, and let it sit for 10 minutes.
- Strain the pickling liquid, return to the pot, and bring to a boil again. Add cleaned chanterelles, let it boil for a minute, then turn off the heat and let it cool.
Step 2. Make Blood Orange & Ginger Dressing
- Grate ginger and garlic. Combine with blood orange juice, rice vinegar, and soy sauce. Let it sit for 10 minutes, then strain.
- Add grapeseed oil to the strained dressing.
Step 3. Prepare & Marinate Scallops
- Pat scallops dry with kitchen paper. Separate the muscle from the scallop and slice thinly.
- Add the sliced scallops to the blood orange and ginger dressing, ensuring they are well coated.
Step 4. Plate the Dish
- Arrange the marinated scallops on a plate. Top with pickled chanterelles and chopped chives.
Read more: Sweet Pickled Daikon Recipe: Easy Homemade Tsukemono
Tips
- Using a grater for ginger and garlic enhances the flavor of the dressing.
- The muscle part of the scallop can be eaten, but it has a different texture compared to the rest of the scallop.
- Make sure the scallops are well coated with the dressing to prevent them from sticking together.
- This dish is a great light and refreshing starter, especially for heavier autumn meals.
- The pickling liquid can be used for other vegetables besides chanterelles.
Nutrition
- Calories: 680
- Fat: 35g
- Carbs: 40g
- Protein: 45g
FAQs
1. Can I use different types of mushrooms instead of chanterelles?
While chanterelles provide a unique earthy flavor, you can substitute other mushrooms like oyster mushrooms or shiitake mushrooms. Keep in mind the flavor profile will change slightly.
2. How far in advance can I make the pickled chanterelles?
The pickled chanterelles are best made at least 24 hours ahead to allow the flavors to fully develop. They can be stored in the refrigerator for up to 5 days.
This Autumn Scallops recipe offers a delightful combination of textures and tastes, showcasing the best of seasonal ingredients. The vibrant blood orange dressing adds a final flourish, elevating this dish from simple to spectacular. Enjoy the autumnal flavors and impress your guests with this elegant and surprisingly easy-to-make meal.