Recipe by Karime Lopez: The Birth of Venus.
Recipe for 4 people
For the scallop filling
- 200 g cashews
- 100 g almonds
- 8 g vinegar
- 8 g honey
- 5 g brewer's yeast
- Salt to taste
Procedure
Soak the nuts overnight, then blend them in a food processor with the soaking water; add vinegar, honey, and yeast.
For the daikon and scallops
- One daikon
- 200 g scallops
- 60 ml Verjus
- 200 ml apple juice
- 2 tablespoons extra virgin olive oil
- Salt
- Wild herbs
Procedure
Wash and peel the daikon radish using a Chinese mandolin, creating a long, continuous sheet. Cut the sheet into smaller sheets about 20 cm long. Then cut into strips 2.5 cm wide. Leave in salt for at least 15-20 minutes. Rinse under running water until the saltiness has disappeared.
Next, take half of the daikon strips and osmotize them twice with apple juice and verjus. Steam bake for about 1 minute. Glaze both with oil and salt.
Cut the scallops into thin slices. Stuff each slice with the cashew and almond filling, reconstructing its original shape. Bake at 180 degrees for 1 minute and 30 seconds, adding oil, salt, and finally lime zest.
For the broth
- One leek
- Three carrots
- Three celery stalks
- One liter of water
- Tarragon to taste
- Verjus to taste
Procedure
Toast the vegetables in the oven at 180 degrees until medium brown, then pour them into a pot with the water. Cook the broth until it has reduced by almost half, strain and set aside. Before serving, infuse the broth with tarragon and season with salt and sugar to taste.
Portrait and cover photo: Crediti Gabriele Stabile
