Skewered Pearls of Alaskan Scallops Encrusted with Matcha-Pistachio
served with carrot puree, roasted red beet gnocchi and miso ginger vinaigrette
Recipe courtesy of Chef Kirsten Pedersen
Miso Ginger Vinaigrette:
6 cloves peeled garlic
One half bunch of scallions
3/4 cup peeled fresh ginger
3/4 cup fermented soybean paste - white miso
1/4 cup Dijon mustard
2 Tbs red chili paste
1/2 cup sesame oil
1/2 cup low-sodium soy sauce
3/4 cup aji-mirin, sweet cooking rice wine
2-3 Tbs locally grown honey
1 1/2 to 2 cups neutral flavored oil (such as avocado or light virgin olive oil)
Juice of one fresh lime
Salt
Place garlic, scallions, ginger into a food processor and purée to a fine paste. Scrape down the sides of the bowl periodically. Add miso and mustard and mix well, till thoroughly incorporated. Add chili paste. Mix well. Add soy sauce and mirin and incorporate. Slowly add sesame oil and avocado oil. Add honey and taste. Add the juice of the fresh lime and mix thoroughly. Taste for salt and sweet flavors. Add more honey, lime or salt to balance. Transfer the vinaigrette to an alternate container and refrigerate for at least 24 hours or longer, prior to serving.
Note: This vinaigrette is best made at least 24 hours in advance to allow all the flavors to mingle well for the 'umami' depth of flavor.
Red Roasted Beet Gnocchi:
1 lb red potatoes, peeled
6 cloves garlic, peeled
2 beets, peeled and quartered
Drizzle of avocado oil
2 cups all purpose flour
1 whole egg
Pinch salt
Pinch pepper
Boil off red potatoes and make into mash. Dust beets with salt and pepper and drizzle with avocado oil and roast beets with garlic at 350 degrees until tender and soft. Allow to cool. Purée beats and garlic until smooth. Mix beet and mashed potato together well – note that the ingredients will be bright red and will stain countertops and your hands. Gloves are recommended. Mix the potato and beet mixture with 2 cups of flour and one egg to form a soft dough. Roll out into a log strip and cut each into a 1 inch piece. Place on a sheet pan and allow each gnocchi to dry out in the refrigerator for a few hours or over night. Place in salted boiling water and cook for 2 to 3 minutes after the gnocchi begins to float.
Carrot Purée:
1 lb carrots, peeled and chopped
1 small shallot, medium dice
3 garlic cloves
1/2 cup heavy cream
2 Tbs butter
Pinch salt
Pinch pepper
Roast the first three ingredients together until soft and tender at 350 degrees for approximately 30 minutes. Allow to cool and then purée in a food processor. Transfer the mixture to a sauté pan and heat thoroughly, adding in cream and butter and finish to taste with salt and pepper.
Alaskan Scallops:
4-6 Alaskan scallops, cleaned
3/4 cup pistachios, finely ground
1 tsp Japanese matcha powder
Pinch salt
Pinch pepper
Finely chop the pistachios in a food processor and mix with the matcha powder. Dip one side of the scallops into the pistachio/matcha powder dust. Skewer scallops if desired and sauté in a well oiled pan. Scallops turn opaque when cooked though; be careful not to overcook.
To serve:
Reheat purée in a sauce pan to a simmer. Boil gnocchi in salted water. Dust scallops and sear. Compose on the plate and serve immediately.
Sourcing ingredients: Potatoes, carrots, beets are all locally grown in the Mat-Su Valley and may be found at local grocery stores or the farmers market. New Sagaya Wholesale will supply Alaskan scallops, and the necessary Asian-based ingredients as listed above.
