inthekitchen
Pan Seared Scallops in Squid Ink Adobo
Squid ink adds dramatic effect to Jeremy’s Filipino adobo marinade. Korean silgochu (dried, threaded
chilis) offer a spice and texture contrast to the delicate hint of citrus from edible begonias.
INGREDIENTS
Squid Ink Adobo Sauce
1 Tbsp squid ink (or cuttlefish ink)
1 medium sized onion, coarsely
chopped
5 garlic cloves, minced for adobo
1/2 cup white vinegar
1/2 cup water
2 bay leaves
Salt and pepper to taste
Scallops
12 large bay scallops
1 Tbsp vegetable oil
2 garlic cloves, thinly sliced for
garlic chips
8 edible flowers (Fresh Forage)
1 pkg silgochu
(Hyundae Korean Market)
METHOD
Squid Ink Adobo Sauce
1. In a small saucepan, sautée
onions until translucent. Add
minced garlic and cook for 30
seconds.
2. To deglaze pan, add
vinegar and water. Simmer for
1-2 minutes.
3. Add bay leaves, salt and
pepper to taste.
4. Remove leaves and pour
mixture in blender to purée.
5. Smear, dab or streak adobo
on serving plate.
Scallops
1. Ensure all muscle is
detached from sides of the
scallop. Rinse scallops with
water and pat dry with paper
towel.
2. Drizzle oil over scallops.
Sear on medium high heat on
each side (60-90 seconds) or
until golden.
3. Place 3 scallops per plate.
Serve on adobo sauce.
Garnish with garlic chips,
silgochu, microgreens and
edible flowers.
Yield 4 servings
ciao! / feb/mar / two thousand eighteen
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