Not the Usual Fusion: Seared Scallops on Buttered Kimchi

Not the Usual Fusion: Seared Scallops on Buttered Kimchi

Insofar as imagination is concerned, certain tasks are easy.  It might be relatively easy to visualize the beauty we want to see, to imagine music we would want to hear, and even imagine pleasure — or pain — depending on the scenario.  But what I believe is most difficult is imagining how something new would taste– say a new dish, or an existing but re-imagined one.  Not only do these require imagination.  They require a lot of patience. They require a palate that is so confidently instinctive.  Some people, I suppose, are naturally blessed with such instinct.  Others get it by investing enough time in the kitchen. Now, that is what I call a sense of taste.

I’ve always admired people who turn their culinary imagination into reality.  One of them is the owner of a top-rated restaurant in Chicago known for its fusion fare.  I will write about her place soon, so bear with me if I don’t name the resto yet.  But when I ate at the place, the dish that truly captivated me was her seared scallops.  The combination of ingredients was so unusual, I worried that the ingredients would clash with each other.  To my most pleasant surprise, the dish was so delicious, it was my top pick for that restaurant.  On second thought, make that my top pick for that entire trip to the States.

Ingredients

  • Insofar as imagination is concerned, certain tasks are easy.  It might be relatively easy to visualize the beauty we want to see, to imagine music we would want to hear, and even imagine pleasure — or pain — depending on the scenario.  But what I believe is most difficult is imagining how something new would taste– say a new dish, or an existing but re-imagined one.  Not only do these require imagination.  They require a lot of patience. They require a palate that is so confidently instinctive.  Some people, I suppose, are naturally blessed with such instinct.  Others get it by investing enough time in the kitchen. Now, that is what I call a sense of taste.
  • Well, these two ingredients don’t sound out of this world yet.  But the kimchi is buttered, and it includes toasted hazelnuts and dried figs.  Now, how does that sound?  It’s very easy to make.
  • Seared Scallops on Buttered Kimchi
  • Ingredients: Scallops, store-bought kimchi, lemon juice, hazelnuts, dried figs, butter, pepper
Read the whole recipe on RatedRalph.com