It has been some time since my last post because of the holidays and all the traveling I have been doing; not to mention I am expecting my first child in the next month, so.... Here is a vegetarian dish that I thought would be a great play on a asian scallop dish.  Every once in awhile I try to prepare an all vegetarian meal.  This dish was one of three different vegetarian dishes I prepared this evening.  This recipe will be the first out of two that I will post. I haven't used daikon radish in a long time and I wanted to prepare cooked daikon rather than raw ( that is how I normally use it).  When shopping try to find a daikon radish that is not too fat around because then the "scallops" will be too big when you slice them and won't look like a real scallop.   If you are allergic to shellfish, don't eat real scallops, or you are a vegetarian, this is a great healthy dish with out having to worry about offending any of your guests.


1 lb of Daikon radish peeled and sliced 1/4 -1/2 inch thick

2 cups of water

4 tbsp of butter

2 whole garlic cloves crushed

1 tbsp of fresh ginger

1 shallot

1 tbsp of coriander seeds

1 jalapeno

1 tbsp of salt


3 tbsp of sesame oil

2 garlic cloves minced

1 tbsp of minced ginger

1 shallot minced

1 tbsp of sambal chile paste or fresh serranos

1/4 cup of mirin

1/4 cup of soy sauce

1 tbsp of cilantro


1 cup of snow peas blanched and finely julienned

1/2 cucumber peeled, deseeded, and finely julienned

1  small avocado finely julienned

1/2 cup of celery leaves

2 tbsp of chopped cilantro

1 large shallot julienned

pinch of salt


1 tbsp of sesame oil

1 tbsp of soy sauce

1/2 lime juiced

optional Sansho pepper


Ground toasted bread crumbs

Toasted sesame seeds to garnish

Miso mayonnaise

For the Daikon,

Take the peeled, sliced daikon and place into saute pan.  You should have roughly about 15 or so pieces depending on how big your daikon was.  Place water, butter, ginger, garlic, shallot, jalapeno, coriander seed, salt into the pan with the daikon.  Bring the water to a slow simmer and turn down very low.  You want to cook the daikon very slow so that the daikon will stay intact.  If you boil the daikon very fast they won't stay together very well and will be very watery.  I slow cooked them for about an hour on very low temperature, until they are tender when you pierce them with a fork.  Using a slotted spoon take them out of the poaching water one by one and place them on a sheet pan lined with parchment paper and allow them to cool to room temperature.

For the slaw,

Blanch the snow peas and cool.  Julienne very fine and place in a bowl.  Add julienne shallot, cucumber, and avocado.  Add the celery leaves, cilantro, and a pinch of salt.  In a small separate bowl mix the dressing together.  Spoon the dressing over the slaw and adjust the seasoning if needed.

To Plate

Take a large cast iron or saute pan and add sesame oil.  Season the daikon "scallops" lightly with black pepper and place them into the hot sesame oil to sear them.  After a minute or two flip them over, they should have a nice golden brown sear and then cook the second side for another minute.   On a plate lined with a paper towel, take the "scallops" out and place on the paper towel to soak up any extra oil.  Using the same hot pan immediately add garlic, shallot, and ginger to the pan.  Saute for one minute, then add the sambal and mirin.  Cook the mirin for 30 seconds and then add the soy sauce.  Cook for another 30 seconds and then turn off the heat.  Finish with cilantro and if you want a really good sauce add a tbsp of butter to finish the sauce.  Then place the "scallops" on your dish and spoon the pan sauce all over the "scallops".  Add the snow pea slaw on top of the "scallops.  Finish the plate with sesame seeds, bread crumbs, and dollops of miso mayonnaise.  Serve immediately and enjoy this wonderful vegetarian "scallop" dish!

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