Recipe: Scallop Crudo with Blueberries & Lavender

~ This is Day 116 ~

I bought a bouquet of dried lavender flowers back in 2018 at the farmer’s market for $13 and I still have a third of it. I mainly use it to make cocktail ingredients but it occurred to me that I could use it for these blueberries.

NYC has slowly reopened but the idea of sitting outside on the patio or sectioned off road is not appealing to me, especially in the heat of the summertime. So I had a few friends over for my birthday dinner. Just a very small gathering, since we’re indoors. I didn’t want to go crazy with the cooking because it was my actual birthday on the date but I also wanted good tasting food so I did two courses: this scallop crudo and a seafood stew. I know the stew doesn’t seem summery but it’s my birthday and IDGAF. I baked my own ciabatta bread and made a little veggie-pasta side as well.

Serves 4-5.

For the Pickled Blueberries

  • 150 g blueberries
  • 175 g white wine vinegar (I’m using chardonnay Forvm)
  • 75 g water
  • 20 g sugar
  • A few buds of dried lavender flowers

This makes about a pint of pickled blueberries. Bring the vinegar, water, sugar, and lavender up to a boil. Simmer for 5 minutes to allow the lavender to infuse then pour everything into a container with the blueberries.

You can strain out the lavender if you would like but I kept it in there for more flavor. I put 5 buds into the pickling liquid. Lavender is quite pungent; you don’t want to overpower the sweetness of the scallops.

Allow to cool to room temperature then place into fridge and pickle for at least 24 hours.

For the Scallops & Garnish

When ready to serve, slice the scallops thinly and arrange on plates. Pour a little of the pickling liquid over to season the scallops. Cut the blueberries in half and garnish the scallops. Season the scallops with the Maldon salt, picked purslane, Espelette pepper, and a dash of EVOO before serving.

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Pear Tart & Ginger Ice Cream

Maybe next year I should start with dessert prep and start from there because every year I have so many ideas on how to make dessert but after everything I go through, I give up and have no time to make a “difficult” dessert and end up doing something that I’m familiar with.

I won’t go on about how I was originally going to incorporate puff pastry into this and how it was going to come with a caramel sauce… one of these days…

I honestly didn’t have enough time to plan out this year’s prep list because my job’s work schedule changed its beginning and ending day of the week so I didn’t realize Thanksgiving was technically one week away… but the way that the schedule is now made it seem like I still had two weeks. SMH.

Here we have a slice of Pear Tart, using two types of pears – Asian Pear for the filling and Red Bosc Pears for the topping – served with fresh ginger ice cream and ginger snap crumble.

Plans for Friendsgiving 2019

I’m very early this year for my Friendsgiving menu plans! Inspiration started and I decided to just go with it. I’ve been usually doing dinner for four for the past couple of years because that means less glassware to clean but I want to do six people total this year… Here is what I have so far; I expect menu changes…

Egg on Egg on Egg
Sea Urchin • Soft Scramble • Trout Roe
Potato Foam • Pumpernickel Soil
(1st course)

Quail with Autumn Mushrooms
Chanterelles • King Trumpet • Cremini Purée
Rosemary • Montegrato Pedro Ximénez
(2nd course)

5 Spiced Duck Leg Cappellacci
Celery • Brown Butter • Cured Egg Yolk • Fennel
(3rd course)

Dry Aged Duck Breast
Homemade Hoisin • Pickled Cucumber • Chive Oil
(4th course)

Pear Tart
Ginger Snap • Ginger Ice Cream
(5th course)

Persimmon & Endive Salad

I actually love this dish and I want to put it back on the tasting menu for a week or two. It’s a wonderful combination of the sweet persimmons versus the bitter endives and frisée. I was very proud of this concoction.

This is a Persimmon and Red Endive Salad with Serrano Ham, Aged Manchego Cheese, Aged Apple Vinegar, and Micro Frisée.

Something I noticed when this was on the tasting menu for three weeks:

  • Persimmons are more prevalent in Asian cuisines than western cuisines.
  • Not many non-Asians knew what persimmons were.
  • Asians didn’t know what persimmons were by its English name.