Chefs Allan Pineda and Jeremy Senaris
Contemporary Filipino cuisine menu
Squid ink adds dramatic effect to Jeremy’s Filipino adobo marinade. Korean silgochu (dried, threaded chilis) offer a spice and texture contrast to the delicate hint of citrus from edible begonias.
Ingredients
Squid Ink Adobo Sauce
1 Tbsp squid ink (or cuttlefish ink)
1 medium sized onion, coarsely chopped
5 garlic cloves, minced for adobo
1/2 cup white vinegar
1/2 cup water
2 bay leaves
Salt and pepper to taste
Scallops
12 large bay scallops
1 Tbsp vegetable oil
2 garlic cloves, thinly sliced for garlic chips
8 edible flowers (Fresh Forage)
1 pkg silgochu (Hyundae Korean Market)
Method
Squid Ink Adobo Sauce
- In a small saucepan, sautée onions until translucent. Add minced garlic and cook for 30 seconds.
- To deglaze pan, add vinegar and water. Simmer for 1-2 minutes.
- Add bay leaves, salt and pepper to taste.
- Remove leaves and pour mixture in blender to purée.
- Smear, dab or streak adobo on serving plate.
Scallops
- Ensure all muscle is detached from sides of the scallop. Rinse scallops with water and pat dry with paper towel.
- Drizzle oil over scallops. Sear on medium high heat on each side (60-90 seconds) or until golden.
- Place 3 scallops per plate. Serve on adobo sauce. Garnish with garlic chips, silgochu, microgreens and edible flowers.
Yield 4 servings