Scallops

Radishes, Cucumbers, Lemongrass Leche de Tigre, Corto Olive Oil, Chile Oil

Chefs Evelyn Garcia and Henry Lu of Jūn | Houston, TX

“Leche de Tigre is a Peruvian-style ceviche. It's one of our favorite types of ceviche broth, as it's high in citrus with a beautiful blend of savory notes as well. We added lemongrass to bring more citrus, floral notes and Kewpie mayonnaise for richness and fat. We slowly sous vide the scallops in Corto Truly extra virgin olive oil, which helps infuse the sweet, raw flavors of the scallops with some herbaceous, fruity, and peppery notes. We place some fresh sliced radish and cucumber along with it for flavor and texture. We finish the dish with chile oil made from Corto Truly extra virgin olive oil. Overall, the Corto oil really helps us complement beautiful notes in the dish and gives it a great mouthfeel finish.” — Chef Henry Lu

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Adapted by StarChefs  |  October 2026  |  Photo: Caroline Fontenot

INGREDIENTS

Lemongrass Leche de Tigre:
80 grams thinly sliced lemongrass
30 grams thinly sliced shallots
15 grams thinly sliced garlic
15 grams thinly sliced ginger
10 grams MSG
5 grams thinly sliced habanero peppers
250 grams fish stock
250 grams lime juice
1 gram picked cilantro
80 grams Kewpie mayonnaise
20 grams fish sauce
10 grams kosher salt

Scallops:
10 grams kosher salt
4 scallops, cleaned
400 grams Corto Truly extra virgin olive oil
4 cloves garlic
1 bay leaf

Chile Oil:
30 grams Korean chile flakes
30 grams dried chiles de árbol

To Assemble and Serve:
Sliced radishes
Sliced cucumbers
Corto Truly extra virgin olive oil

METHOD

For the Lemongrass Leche de Tigre:
In a mixing bowl, combine lemongrass, shallots, garlic, ginger, MSG, and peppers. Let sit 30 minutes at room temperature. Transfer mixture to a blender. Add fish stock, lime juice, and cilantro. Blend until smooth. Strain through a fine-mesh sieve into a mixing bowl set over an ice bath. Let cool. Once cooled, return mixture to blender. Add remaining ingredients. Blend until combined. Transfer to an airtight container and refrigerate.

For the Scallops:
In a mixing bowl, combine 1 kilogram water and salt. Stir until salt fully dissolves. Add scallops. Cover and refrigerate 2 hours. Once cured, remove scallops from brine and pat dry. Set aside. Heat the water bath of an immersion circulator to 124°F. In a vacuum bag, combine cured scallops and all remaining ingredients. Seal and cook sous vide 30 minutes. Strain, reserving cooking liquid separately and transferring scallops to an ice bath. Let cool.

For the Chile Oil:
In a saucepan over medium heat, combine all ingredients and reserved Scallop cooking liquid. Heat mixture to 150°F. Remove from heat and strain through a fine-mesh sieve. Let cool. Once cooled, transfer to an airtight container and reserve.

To Assemble and Serve:
Place Scallops on a clean work surface and thinly slice. Arrange in a shallow serving bowl. Top with radishes and cucumbers. Pour desired amount Lemongrass Leche de Tigre over top. Finish with drizzle Corto Truly extra virgin olive oil and Chile Oil.

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