This dish is wonderfully simple and refreshing. Use ultra-fresh sea scallops and a very sharp knife to slice them. Grate the radish at the last minute to maintain its brightness.
Make Ahead: The relish needs to be assembled at least 1 hour and up to several hours in advance. The scallops can be sliced and plated a few hours in advance; cover with plastic wrap and refrigerate.
- 1 large Asian pear, peeled
- 2 teaspoons freshly squeezed lime juice (from 1 or 2 limes)
- 1 teaspoon distilled white vinegar
- 1/4 teaspoon salt
- 1 teaspoon seeded and minced jalapeño pepper
- 8 ounces U-10 sea scallops, muscle discarded
- 6 large red radishes
- Sesame-flavored chili oil, such as Dynasty brand
With a sharp knife, make 4 cuts to slice off the sides of the pear from top to bottom, cutting next to the core. (You should be left with a rectangular-shaped piece of core; discard it.) Trim the slices to create 1 cup of neat 1/2-inch cubes, retaining the scraps.
Transfer the cubes to a small bowl and the pear scraps to the bowl of a mini-food processor. Add the lime juice, vinegar and salt to the processor and puree until smooth. Add the puree to the pear cubes along with the jalapeno, and toss to form a relish. Cover and refrigerate for 1 hour.
Use paper towels to pat the scallops dry. Cut the scallops horizontally into 4 or 5 very thin disks. Arrange them decoratively on 6 plates, making sure the slices don’t overlap. Place a small spoonful of relish and juice on top of each scallop. Finely grate the red skin of the radishes and place a small pile on each scallop. Dot the radish piles with a couple drops of chili oil. Serve immediately.
From The Process columnist David Hagedorn.
Tested by David Hagedorn.
Email questions to the Food Section at firstname.lastname@example.org.