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Food

Pickled Kohlrabi and Scallop Crudo Recipe

The secret to this flavorful dish is all the veggies in the sauce.
Pickled Kohlrabi and Scallop Crudo Recipe

Servings: 1
Prep time: 15 minutes
Total time: 45 minutes

Ingredients

for the green sauce:
1 tablespoon olive oil
3 small curly kale leaves
1 squash blossom, outer yellow tips only
1 small zucchini, skins only (flesh reserved for another use), roughly chopped
green tops of one small carrot
1 spring onion, white part only, peeled and roughly chopped
1 lemon, juiced
1 lime, juiced
½ avocado, peeled and pitted
kosher salt and freshly ground black pepper

for the pickle:
1 cup|237 ml white wine vinegar
2 tablespoons granulated sugar
1 teaspoon ground turmeric
1 tablespoon kosher salt
1 small kohlrabi, peeled, halved, and thinly sliced

for plating:
3 tablespoons unsalted butter
½ cup coconut cheese or cream cheese
2 raw scallops, thinly sliced into rounds
1 strawberry, thinly sliced
edible flowers, such as borage, for garnish (optional)

Directions

  1. Make the green sauce: Add all ingredients to Vitamix and purée with about ¼ cup|60ml cold water until zucchini skins are just small flecks. Cover and refrigerate until ready to use. Sauce will keep, refrigerated, for up to 2 days.
  2. Pickle the kohlrabi: In a small saucepan, bring the vinegar, sugar, turmeric, and salt to a low simmer over medium until the sugar has dissolved. Cool, then pour over the kohlrabi. Refrigerate for at least 30 minutes.
  3. Plate the dish: Melt the butter over medium-high in a small saucepan until nutty in smell, about 6 minutes. Remove from heat and set the brown butter aside until cool.
  4. Place the cheese on a small plate and top with a few dollops of green sauce. Season with salt, then layer the scallop slices on top. Season with salt, then drizzle the brown butter over the top. Arrange the pickled kohlrabi slices over top, then garnish with some tender kohlrabi leaves, borage leaves, and strawberry pieces. Season with more salt and serve.

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