I love sea scallops. Brent does not. Fortunately we both like daikon radish and we had a giant one hanging out in our fridge like a pale behemoth obscenity. I decided to cook it the same way I used to prepare sea scallops.You’ll need the following:
1 daikon radish, sliced thick
1 pinch turmeric
1 pinch sweet red paprika
juice from 1 lemon
1/2 cup of veggie broth
additional water as needed
If you want to deglaze the pan after for a delightful sauce, I recommend using a cup of veggie broth and white wine with a pinch of herbes de provence, but that’s optional.
I sliced my daikon into 1-1.5 inch thick slices, they really look like sea scallops to me. That’s what inspired me. You don’t need to remove the skin.
I put the rest of the ingredients (only half the lemon juice) into my sauce pan and heated to a simmer. Then I put my daikon slices into the pan.
I turned them periodically with some awesome bamboo tongs that my sister got me for my birthday. They have been indispensable in my kitchen since I got them. The daikon slices will start to take on the color of the turmeric and soften.
When they’re suitably soft, let the water evaporate and allow the daikon slices to brown around the edges. The awesome thing about daikon is that they get more tender the longer you cook them. Sea scallops become tough and rubbery, bordering on inedible and approaching unpalatable if you cook them too long and that’s just sad. Also, all seafood contains cholesterol. Daikon has none and will keep in your refrigerator for longer than 2 days. WIN!
Serve them up with a sprinkle of sea salt and the rest of the lemon juice. The sweetness of the tender daikon balances beautifully with the tart lemon and herbal flavors the sea salt brings out, all without any of the fishy smells that make me think twice about putting something in my mouth. If I had this dish to do over, I would use the fond made from deglazing the pan over some steamed fennel and mashed potato.
This is Brent, jealously guarding the plate of daikon. Don’t worry; he shared.
This is Christie, signing off.