Name: Koji-cured scallop with smoked mussel and dill sauce
Total time: 30 min
Ingredients: 8 fresh hand dived scallops, as large as you can find, ideally aged for 2 days in the fridge; 100g of shio koji; 50g of dill; 100g of vegetable oil; 1kg live mussels, cleaned; 200g of Gewürztraminer; 1l mineral water; 25g of kombu seaweed; 5g of dried shiitake mushrooms; 500g of crème fraîche, ideally organic

Koji-cured scallop with smoked mussel and dill sauce

by Luke French

Ingredients

Fish & Shellfish

8 fresh hand dived scallops, as large as you can find, ideally aged for 2 days in the fridge
1kg live mussels, cleaned

Speciality Ingredients

100g of shio koji
25g of kombu seaweed

Salad & Fresh Herbs

50g of dill

Oils & Vinegars

100g of vegetable oil

Beverages

200g of Gewürztraminer
1l mineral water

Delicatessen

5g of dried shiitake mushrooms

Dairy

500g of crème fraîche, ideally organic