Recipes > Dave Park > SCALLOPS with KABOCHA-BARLEY JOOK

Scallops (3)Scallops (4)Scallops (5)
Scallops (3)
Scallops (4)
Scallops (5)

SCALLOPS with KABOCHA-BARLEY JOOK

Petite® Watercress Red™

Petite® Watercress Red™

Petite® Watercress Red™ showcases dark maroon leaves with vibrant green veins with as robust and tangy peppery bite, packed with antioxidants. This culinary gem adds not only color but also a delightful spiciness to salads.

SCALLOPS with KABOCHA-BARLEY JOOK

Ingredients

  • Petite® Watercress Red™

KABOCHA PURÉE:

  • 170 grams kabocha, peeled and thinly sliced
  • 75 grams heavy cream
  • 25 grams unsalted butter
  • 5 grams salt
  • 5 grams sugar

KABOCHA-BARLEY JOOK:

  • 75 grams unsalted butter
  • 50 grams brunoise shallots
  • 100 grams diced shiitake mushrooms
  • 75 grans doenjang
  • 225 grams barley
  • 900 grams vegetable stock
  • Salt 

TO ASSEMBLE AND SERVE:

  • 3 U-10 scallops, cleaned and trimmed
  • Salt
  • 5 grams sesame oil
  • Fresh Origins® Petite® Watercress Red™

Instructions

FOR THE KABOCHA PURÉE:
  1. Heat the water bath of an immersion circulator to 185° F.
  2. In a vacuum bag, combine all the ingredients and seal. Cook sous vide 1 hour.
  3. Strain mixture into a non-reactive container, reserving poaching liquid.
  4. Transfer kabocha to a blender with 1 tablespoon of reserved liquid. Blend on high speed until smooth, adding additional reserved liquid if needed to achieve desired consistency. 
  5. Transfer to a non-reactive container and reserve.
FOR THE KABOCHA-BARLEY JOOK:
  1. In a stock pot over medium high heat, melt butter. Add shallots and sweat, then season with salt. Once shallots are translucent, add shiitakes and cook until tender. 
  2. Add Doenjang and cook 1 minute. Add barley and cook additional 1 minute.
  3. Reduce heat and add vegetable stock until it fills about ¾ of the pot. 
  4. Let simmer until barley is cooked through and soft, but still has a good chew. Use water to adjust consistency if needed.
  5. Remove from heat and fold in 100 grams Kabocha Purée. Transfer to a non-reactive container and reserve.
TO ASSEMBLE AND SERVE:
  1. On a work surface, season dry scallops with salt. Let sit 20 minutes at room temperature.
  2. In a small pan, heat Kabocha-Barley Jook. Add sesame oil and mix well; keep warm.
  3. In a pan over medium high heat, sear scallops just until warmed through. 
  4. Spoon 4 ounces Kabocha-Barley Jook in the center of a small serving bowl. Lay scallops around the mixture. Garnish with Petite® Watercress Red™ and serve.