Poached Scottish Scallops

Stewed Rhubarb, Kimchi Jus, Chrysanthemum Greens, Lemon-Infused Olive Oil

Chef Dave Park of Jeong | Chicago, IL

“This dish is inspired by maeuntang, a Korean spicy fish stew, but also reflects my childhood growing up in the United States. The dish has a slight spice from the kimchi and a tart, savory punch from the stewed rhubarb. The jus adds a hint of smokiness. It finishes with the bitter, herbaceous notes of chrysanthemum and olive oil. The flavors balance the sweet, buttery quality of the Scottish scallop beautifully.” — Chef Dave Park

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Adapted by StarChefs  |  July 2026  |  Photo: Theresa Scarbrough

INGREDIENTS

Fish Stock:
1.1 kilograms fish bones, rinsed and cleaned
400 grams diced Spanish onions
110 grams sake
45 grams scallion whites
40 grams ginger, split and blackened
2 cloves garlic, blackened
15 grams kombu
5 grams whole black peppercorns

Ginger Juice:
100 grams ginger, washed, peeled, and thinly sliced

Stewed Rhubarb:
500 grams rhubarb, cleaned and sliced ¼-inch thick
250 grams chopped kimchi
90 grams granulated sugar
50 grams red wine vinegar

Poaching Oil:
150 grams extra virgin olive oil
150 grams sesame oil
100 grams sliced shallots
10 grams picked thyme
5 grams whole black peppercorns
2 bay leaves

Kimchi Jus:
100 grams bacon lardons
70 grams sliced shallots
60 grams sliced leeks
50 grams sliced fennel
10 grams sliced garlic
10 grams sliced ginger
3 grams picked thyme
1 bay leaf
3 grams gochugaru
100 grams kimchi juice
15 grams oyster sauce
15 grams fish sauce
10 grams light soy sauce

Poached Scottish Scallops:
Yield: 4 servings
50 grams kosher salt
50 grams granulated sugar
4 Scottish scallops, cleaned and shucked 

To Assemble and Serve:
Yield: 1 serving
Picked chrysanthemum greens
Lemon-infused extra virgin olive oil
Kosher salt

METHOD

For the Fish Stock:
In a large stockpot over medium-high heat, bring all ingredients and 1.6 kilograms water to a boil, skimming any impurities that rise to the surface. Reduce heat and let simmer 1 hour. Pass through a fine mesh sieve into a metal bowl set over an ice bath. Let cool. Once cooled, transfer to an airtight container and refrigerate.

For the Ginger Juice:
In a blender, process ginger on high speed until coarsely broken down. Pass through a fine mesh sieve, pressing down to extract as much liquid as possible. Transfer liquid to an airtight container and refrigerate.

For the Poaching Oil:
In a saucepan over low flame, heat oils. Add remaining ingredients and cook until fragrant. Remove from heat and let sit 30 minutes at room temperature. Strain into an airtight container and reserve.

For the Stewed Rhubarb:
In a saucepan over medium-high heat, combine all ingredients and 50 grams Ginger Juice. Cook until desired consistency is achieved. Remove from heat and let cool over an ice bath. Transfer to an airtight container and refrigerate.

For the Kimchi Jus:
In a saucepan over medium heat, add bacon and cook until crisp and fat is rendered. Add shallots, leeks, fennel, garlic, and ginger. Sweat until alliums are soft and translucent. Add thyme and bay leaf. Cook until herbs are slightly browned. Add gochugaru, kimchi juice, and oyster sauce. Cook 5 minutes. Add remaining ingredients and 500 grams Fish Stock. Bring mixture to a boil. Slightly reduce heat and let simmer 45 minutes. Remove from heat and strain through chinois. Transfer to a clean saucepan over low heat and keep warm.

For the Poached Scallops:
In a small mixing bowl, combine salt and sugar. Add scallops and toss to evenly coat. Let sit 20 minutes at room temperature. Rinse and let sit 20 minutes on a paper towel-lined plate. In a saucepan over medium-high heat, bring desired amount Poaching Oil to 135°F. Add cured scallops and cook 7 minutes, or until temperature of seafood reaches 118°F. Using a spider strainer, remove scallops from oil and let cool on a paper towel-lined sheet tray.

To Assemble and Serve:
In a saucepan over low heat, warm Stewed Rhubarb. In a mixing bowl, toss greens with desired amount oil. Season with salt. Set aside. Spoon 20 grams Stewed Rhubarb into a serving bowl. Pour 45 grams Kimchi Jus around Stewed Rhubarb. Top with 1 Poached Scallop followed by dressed greens. Drizzle with additional oil.

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