Korean Spicy Scallop Ceviche With Edible Flowers

Allergens

Fish (scallops), Soy (soy sauce)

Ingredients

• 12 large sea scallops, fresh
• 1/4 cup gochujang (Korean red pepper paste)
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon grated ginger
• 1/2 teaspoon black pepper, ground
• 1/4 cup thinly sliced green onions
• A handful of edible flowers (e.g., nasturtiums, pansies)
• Salt, to taste

Instructions

1. In a large bowl, combine gochujang, soy sauce, sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and ground black pepper. Mix well until the ingredients are fully integrated.
2. Rinse the scallops under cold water and pat them dry with a paper towel. Slice the scallops into thin slices.
3. Add the sliced scallops to the bowl containing the sauce, making sure they are fully submerged. Gently mix to ensure each scallop is coated in the sauce. Allow them to marinate for 15 20 minutes for maximum flavor absorption.
4. Before serving, season the scallops with a pinch of salt according to your taste preference.
5. Arrange the marinated scallops on a large plate, leaving some space between each piece for visual appeal. Sprinkle the thinly sliced green onions over the scallops.
6. Garnish the dish with edible flowers, focusing on the center and edges of the plate for an aesthetically pleasing presentation.
7. Serve immediately.

Chef’s Insight

The combination of spiciness from the gochujang and freshness of the scallops creates a unique and balanced flavor profile.

Notes

For optimal flavor, let the scallops marinate for at least 20 minutes.