Sea scallops with fermented broccoli rabe

AT A GLANCE

  • Serves 6 people

  • 12 scallops (about 300gm), very thinly sliced horizontally
  • 4 radishes, shaved on a mandolin
  • To serve: extra-virgin olive oil, lemon juice and finely chopped chives
  •  
  • Fermented cime di rapa
  • 50 gm sea salt flakes
  • 440 gm (1 bunch) cime di rapa, washed, trimmed, leaves and buds separated, cut into 2cm pieces
  • 60 gm daikon, finely chopped
  • 4 spring onions, finely chopped
  • 1 garlic clove, finely chopped
  • 1 anchovy fillet, finely chopped
  • 1½ tbsp lemon juice
  • 15 gm Sriracha chilli sauce
  • ¼ tsp dried chilli flakes
01   For fermented cime di rapa, combine salt and 2 litres water in a non-reactive container, add cime di rapa and soak for 1 hour. Squeeze excess liquid from cime di rapa, transfer to a bowl with remaining ingredients, mix thoroughly, squeezing and pressing with your hands to create a wet mix, then add salt to taste. Transfer to a clean non-reactive container to fit snugly and press to remove air pockets. Weight down with a lid that fits perfectly inside container to cover and compress mixture. Cover with muslin and set aside in a warm place for 3 days to ferment. When fermented, drain, finely chop, and refrigerate in an airtight container until required. Makes about 1 cup. Fermented cime di rapa will keep refrigerated for 2 months.
02   Arrange scallops on serving plates, spoon over a little fermented cime di rapa, arrange radish on top, drizzle with extra-virgin olive oil and lemon juice, scatter with chives and serve.
This recipe is from the March 2012 issue of Australian Gourmet Traveller.

Recipe:

RICH TORRISI , MARIO CARBONE, TORRISI ITALIAN SPECIALTIES, NEW YORK

Photography:

LUCAS ALLEN

Styling:

LISA FEATHERBY

Drinking Suggestion:

CLOUDY WHEAT BEER , suggested by MAX ALLEN

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