Wylie Dufresne’s Scallops with Avocado, Pickled Radish, Hazlenuts, Mint
10-12 radishes, depending on size, quartered
½ cups water
¼ cup rice wine vinegar
¼ cup sugar
1 tsp salt
½ clove garlic
½ tsp black pepper corns
½ tsp mustard seed
½ tsp coriander seed
4 oz. Grapefruit Zest
36 oz. (3 cups) Grapefruit Juice
One avocado, cut into half-inch dice
4 tbls pickled radish, drained
8 scallops, medium sized
2 oz. clarified butter
4 toasted hazelnuts
4 mint leaves, chiffonade
2-3 octopus tentacles
Combine all ingredients, bring up to a boil and allow to steep for 20 minutes.
Bring back to a boil and pour over radishes.
Allow to sit AT MINIMUM overnight before serving.
Blanch zest 6-8 times, depending on the bitterness.
Place zest and juice in a pot and bring to a boil.
Once it has reduced by roughly 60%, place all contents in a blender and run on high until smooth.
Allow to cool over ice.
Place puree in a small squeeze bottle.
** THIS WILL YIELD MORE THAN YOU NEED, BUT IT IS DIFFICULT TO MAKE LESS.
Place a large sauté pan over medium heat.
Season scallops lightly with salt and cayenne.
Place clarified butter in pan once hot.
Carefully lay scallops in a single layer in the pan.
Once golden brown (approximately 2-3 minutes) flip over gently and finish for an additional 30 seconds on the other side.
Remove to a paper towel to blot dry.
Quarter each scallop.
On each of four plates, scatter pieces of scallop, radish, and avocado sporadically to resemble a mosaic!
Dot plate with grapefruit puree.
Grate one hazelnut over each plate and scatter dish with mint.