Koji-cured scallop with smoked mussel and dill sauce

  • medium
  • 8
  • 30 minutes plus 4 hours smoking, curing and simmering time
Not yet rated

Hand-dived scallops are lightly cured and paired with a sweet, salty and smoky mussel broth which is split with a vibrant green dill oil. The recipe makes excess oil which can be frozen to preserve the colour. Shio koji is a Japanese condiment; you can either buy it ready-made or learn how to make it at home here.

First published in 2021





Dill oil

  • 50g of dill
  • 100g of vegetable oil

Smoked mussel sauce


  • Smoker
  • Thermometer



The oil and sauce for this dish can both be made a day in advance, which means the vast majority of the work will be done before you plan to serve


Begin by making the dill oil. Blitz the dill and oil together in a blender for 5 minutes or until bright green and smooth, then strain through muslin cloth (or a sieve lined with a j-cloth) into a bowl. Set aside to strain in the fridge 


  • 50g of dill
  • 100g of vegetable oil

To make the sauce, place a large saucepan over a high heat. Once smoking hot, add the mussels with the wine. Cover with a lid and cook for a few minutes, shaking the pan every now and then


Once the mussels are cooked and the shells have all opened (discard any that don’t), strain the mussels through a fine sieve and collect the liquid in a small saucepan. Place the saucepan over a medium heat and leave to simmer and reduce by half


Pick the meat from the mussels and discard the shells. Place the picked mussel meat into a bowl and cold-smoke them for 2 hours, either using a smoking gun or a cold-smoker


Once smoked, place the mussels, mineral water, kombu and dried shiitake mushrooms in a saucepan and gently heat to 80ºC. Simmer for 1 hour 


After an hour, remove the kombu and mushrooms and then simmer for a further hour. Strain the liquid into a clean pan and place it in the fridge to chill


To cure the scallops, cover them with the shio koji and leave in the fridge for 2 hours


When ready to serve, set up a large bamboo steamer. Wash and pat dry the scallops, then steam them for 6-8 minutes, depending on size. As they are steaming, stir the crème fraîche into the strained, chilled sauce and gently warm through in a pan

  • 500g of crème fraîche, ideally organic

Stir in some dill oil to split the sauce then use a hand blender to froth it up. Divide the sauce between 8 bowls and add a scallop on top

First published in 2021

Combining local produce with Asian influences out of a Sheffield shipping container, Luke French is part of a new generation of modern British chefs pushing the county’s cuisine forward.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more