Brock Star Challenge: mystery basket, twenty minutes, jumbo scallops and a jar of kimchi. Joe walked away with a 7.4.
Kimchi Scallop Tostada
Ingredients: Jumbo sea scallops, kimchi, jalapeños, flour tortillas
Ingredients
- For the Tostada:
- Flour tortillas
- For the Kimchi-Jalapeño Base:
- Kimchi
- Jalapeños
- Onion
- Oyster sauce
- For the Scallops:
- Jumbo sea scallops
- Garlic powder
- Coriander
- Cumin
- Onion powder
- Salt
- Pepper
- Cayenne
- Avocado oil
- To Finish:
- Sour cream
- Citrus
Instructions
- Crisp a flour tortilla in the pan for the tostada base.
- Caramelize kimchi, jalapeños, and onion together; stir in oyster sauce.
- Pat scallops dry and season with garlic powder, coriander, cumin, onion powder, salt, pepper, and cayenne.
- Sear in avocado oil over high heat, one minute per side, for a hard crust and medium-rare center.
- Build the tostada with the kimchi base and scallops, then finish with sour cream and a squeeze of citrus.
Joe's score: 7.4
