Alaskeros Scallop Kinilaw

Adapted by StarChefs.com
January 2020
Yield: 12 servings

INGREDIENTS:

Patijus:
175 grams Northwest verjus
25 grams Alpenfire Incendiary vinegar
15 grams Northwest patis
50 grams minced sili (hot and sweet chile)
5 grams minced ginger
2 grams salt
To Assemble and Serve:
500 grams Wild Alaskan scallops, cleaned, patted dry, diced small, chilled
20 grams minced green sili
10 grams finely chopped cilantro stems
20 grams minced Kamayan Farm ginger
Coarse sea salt

METHOD:

For the Patijus

In a nonreactive storage container, combine all ingredients and allow to infuse at least overnight, preferably forever. We recommend making a large quantity to keep on hand, as it can be used for many other things. 

To Assemble and Serve:

In a bowl, combine scallops and 200 grams Patijus, tossing to coat. Marinate 30 minutes. Add remaining ingredients, tossing gently to combine; adjust seasoning, if necessary. Nod head with approval and serve, often over rice or on its own, if desired—you do you.