Scallop Crudo, Fermented Parsley, Beet-pickled Turnips, Olive Oil, and Lemon Juice

Adapted by
February 2013


Fermented Parsley
(Yield: 6 quarts)
kimchi paste
6 bunches scallions, washed and chopped
6 cloves garlic, grated
2 tablespoons chili flakes
1 cup lemon juice
2 ounces anchovies, chopped
3 ounces Sriracha sauce
12 bunches parsley
Beet-pickled Turnips
(Yield: 12 servings)
6 turnips, peeled and cut into 1-inch rounds
1 cup beet juice
½ cup red wine vinegar
To Assemble and Serve
(Yield: 2 servings)
3 live sea scallops
extra virgin olive oil
lemon juice
sea salt


For the Fermented Parsley:

In a food processor, combine the kimchi paste, scallions, garlic, chili flakes, lemon juice, anchovies, and Sriracha. Pulse all ingredients to a fine paste. Wash parsley thoroughly. In a large container, dissolve salt in enough water to cover the parsley. Soak parsley in the salted water for 15 minutes and then drain. Cover each parsley leaf in the paste and layer the bunches in a plastic storage container. Fill another container with water and put it on top of the parsley. Cover with cheese cloth and ferment at room temperature for 5 days. Remove the parsley, cut into quarters and then 2-inch pieces.

For the Beet-pickled Turnips:

Put the turnips into a vacuum bag, pour in beet juice and vinegar, and compress at least 1 hour.

To Assemble and Serve:

Thinly slice the sea scallops and plate in a circular pattern. Remove the Beet-pickled Turnips from the bag, blot dry, and plate around the scallops, continuing the circular pattern. Top the scallops with pieces of Fermented Parsley. Drizzle olive oil and a small amount of lemon juice and turnip pickling liquid around the scallops. Finish the plate with chives and sea salt.