Scallops with Daikon Radish and Leche de Tigre

Name: Scallops with Daikon Radish and Leche de Tigre
Cuisine: Italian
Ingredients: Lime zest (optional); 2 tablespoons kosher salt; 4 cups (1 L) ice water; 8 (10/20-count) dry scallops; ¼ cup (60 ml) fish sauce; 1 teaspoon Maldon salt; 2 cups (480 ml) ice water; 1 (3-inch / 7.5 cm) piece daikon radish; 4 cups (1 L) cold water; ¼ cup (60 ml) fresh orange juice (from 1 orange); ¼ cup (25 g) sliced seeded jalapeño (½-inch-thick / 12 mm slices; about ½ jalapeño); ½ cup (120 ml) fresh lime juice (from 4 to 5 limes); ¼ cup (60 ml) fresh orange juice (from 1 orange); ½ cup (51 g) sliced red onion (¼-inch-thick / 6 mm slices; about ¼ onion); 1¼ cups (38 g) loosely packed fresh cilantro sprigs; ¼ cup (25 g) sliced seeded jalapeño (½-inch-thick / 12 mm slices; about ½ jalapeño); ½ cup (51 g) sliced red onion (¼-inch-thick / 6 mm slices; about ¼ onion); ½ cup (120 ml) fresh lime juice (from 4 to 5 limes)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Four Horsemen

By Nick Curtola , Gabe Ulla , James Murphy and Justin Chearno

Published 2024

About

A few summers ago, this guy pulled up to the restaurant in a van and asked if we had a minute to check out his fish. We were pretty hectic, not to mention obviously skeptical of some random person dropping in with a bunch of seafood, but I have a pretty well-defined weak spot: What if? It turns out Jason Miller from Big Water had extraordinary scallops, among other local fish. He explained that the scallops he brought had been harvested on various dayboats in and aro

Ingredients

Americas
Europe
Italy
United States
Leftovers
Fish course
Gluten-free
Pescatarian
Brooklyn

Ingredients

Method