Scallops with Roasted Corn Dashi


Seared Scallops with Roasted Corn Dashi and Seared Pork


-3 U-10 scallops

-2 corn on the cob

-1 tbsp of bonito flakes

-1 lime

-1 kohlrabi (or similar)

-1 jalapeno

-1 tbps apple cider vinegar

-Extra virgin olive oil

-Salt to taste

-Chili spice (or togarashi)

-2 oz pork belly

-cilantro for garnish


1) Julienne kohlrabi and jalapeno into thin strips. Set aside. Remove the corn kernels from the cob and reserve with the others. 

2) Take your cobs and broil to get some color. When they achieve color, chop in half and add a quart of water in a pot. Let them steep on med/low temp for 20 minutes. 

3) Add the bonito flakes and steep for 20 more minutes. Squeeze 1 lime to juice and drain through a coffee filter. Season with salt to taste and keep warm.

4) Sear the scallops. While searing, deep fry the pork (or sear in pan until crispy). Mix kohlrabi, jalapeno, and corn.

5) Dress the slaw with the apple cider vinegar, togarashi (or chili spice) and virgin olive oil. Add the pork. 


Place scallops on the bottom of a bowl. Next, put slaw atop and pour 2 tablespoons of the corn dashi around scallops. Enjoy


Recipe courtesy of Mat Urban of Charlie Palmer Dallas

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