Recipe: Chef Jeremy Senaris
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