6 servings of 5 oysters each
For “noodles”:
Amt Ingredient
1 small English cucumber-peeled and cut in 3” segments
1 small daikon Radish-peeled and cut in 3” segments
1 small carrot-peeled-peeled and cut in 3” segments
1 small red pepper-trimmed thinly and julienned fine
1 bunch chives-cut into 3 “ sticks
1 c rice vinegar
1 c water
1 c sugar
¼ cup kosher salt
1 tbsp black mustard seeds
2 bay leaves
12 black peppercorns
1 tsp curry powder
Pinch red pepper flakes
Procedure:
•slice cucumber segments very thinly on mandoline on all four sides down to the seeds to form 1/16” “planks” (this can also be done carefully by hand with very sharp knife)-stack “planks” and cut lengthwise into thin (1/16”) sticks-roll into paper towels to dry
•repeat with carrot and daikon and combine all 3 in a bowl with red pepper julienne
•combine water,vinegar,sugar and spices in stainless steel pot and bring to boil. Pull from heat and allow to steep for a few min. strain hot liquid over vegetables and allow to cool to room temperature. (discard spices in strainer)
•drain off majority of liquid from “noodles” and fold in chive sticks
For Cucumber/Wasabi Ice:
Amt Ingredient
2 ea English seedless cucumbers-rough chopped whole
1 tbsp wasabi powder
2 tsp soy sauce
Procedure:
•puree cucumber in food processor (or juice in electric juicer) and strain through fine strainer into bowl
•whisk wasabi and soy into liquid, pour into shallow pan and place in freezer. Agitate with fork every 15 minutes until light and fluffy
For Scallop “Ceviche”:
Amt Ingredient
6 ea jumbo sea scallops (u-10 if possible) cleaned and dried Juice of 3 limes
2 tbsp soy sauce
1 tsp sriracha hot sauce or chile/garlic sauce
1 tbsp minced cilantro leaves
Procedure:
•combine all ingredients in stainless bowl and stir occasionally for approx 8 hrs
•remove from marinade and slice each scallop into 5 thin slices
To assemble:
•30 ea Carolina cup or similar small meaty oyster-shucked on half shell and loosened from bottom shell-keep cold
•Approx 6tsp wasabi caviar (tobiko) –available in some markets with sushi items
•Additional chive sticks for garnish
•Reserved sliced scallops, wasabi ice and cucumber noodles
•top ea oyster with 1 slice of scallop
•mold ice into bottoms of 6 shallow bowls and top with 5 oysters each, dot each oysters with wasabi tobiko and a small amount of cucumber noodle mixture. Garnish with chive sticks and serve with cocktail forks and lime wedges
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