📝 About This Recipe
This dish captures the essence of the wild Nordic coastline, pairing the buttery sweetness of hand-dived scallops with the electric acidity of sea buckthorn. Infused with the resinous, forest-floor aroma of fresh spruce needles, it represents the 'New Nordic' philosophy of hyper-seasonal, landscape-driven cooking. The result is a striking balance of coastal salinity, bright citrus notes, and an earthy, evergreen finish.
🥗 Ingredients
The Scallops
- 12 large Hand-dived King Scallops (cleaned, roe removed, and patted extremely dry)
- 2 tablespoons Unsalted Butter (for basting)
- 1 teaspoon Flaky Sea Salt (Maldon or similar)
Sea Buckthorn Curd
- 150 ml Sea Buckthorn Juice (unsweetened, 100% pure juice)
- 2 large Egg Yolks (at room temperature)
- 50 grams Cold Butter (cubed)
- 1 tablespoon Honey (mild wildflower honey)
Spruce Oil
- 50 grams Fresh Spruce Needles (young tips preferred; washed and dried)
- 100 ml Neutral Oil (grapeseed or rapeseed oil)
Garnish & Texture
- 8 pieces Hazelnuts (toasted and finely shaved)
- 1 small bunch Fresh Dill (picked into tiny fronds)
- 2 pieces Radish (sliced paper-thin into ice water)
👨🍳 Instructions
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1
Prepare the spruce oil by blanching the spruce needles in boiling water for 30 seconds, then immediately shocking them in ice water to preserve the vibrant green color.
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2
Thoroughly dry the blanched needles and blend them with 100ml of neutral oil on high speed for 3-4 minutes until the blender feels warm to the touch.
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3
Strain the oil through a coffee filter or a fine-mesh sieve lined with cheesecloth. Set aside in a dropper bottle; do not refrigerate yet to prevent clouding.
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4
For the sea buckthorn curd, whisk the juice, egg yolks, and honey in a small saucepan over low heat.
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5
Continue whisking constantly until the mixture thickens enough to coat the back of a spoon (about 80°C/176°F). Do not let it boil or the eggs will scramble.
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6
Remove from heat and whisk in the cold cubed butter one piece at a time until glossy and smooth. Pass through a fine sieve and transfer to a small squeeze bottle.
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7
Ensure your scallops are at room temperature and perfectly dry. Season only the top side with a tiny pinch of sea salt just before cooking.
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8
Heat a heavy-bottomed cast iron or stainless steel skillet over high heat until it begins to wisps of smoke appear. Add a tablespoon of neutral oil.
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9
Place scallops in the pan in a clockwise fashion. Sear undisturbed for 2 minutes until a deep, golden-brown crust forms.
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10
Flip the scallops, add the 2 tablespoons of butter to the pan, and baste the scallops with the foaming butter for exactly 30 seconds.
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11
Immediately remove scallops from the pan onto a warm plate to rest for 1 minute.
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12
To plate, pipe three distinct dots of the sea buckthorn curd onto a chilled ceramic plate. Place a scallop beside each dot.
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13
Drizzle the spruce oil around the scallops, allowing it to pool slightly against the curd for a beautiful color contrast.
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14
Garnish with shaved hazelnuts, radish slices, and dill fronds. Finish with a final sprinkle of flaky sea salt.
💡 Chef's Tips
Always use a high-smoke point oil like grapeseed for searing scallops; butter should only be added at the end for flavor. If you cannot find fresh spruce, high-quality rosemary oil is a suitable, though less 'Nordic', substitute. Sea buckthorn juice is extremely tart; taste your curd and add an extra teaspoon of honey if the acidity is too aggressive for your palate. Ensure the scallops are bone-dry before searing; any moisture will cause them to steam rather than develop a caramelized crust. Use a mandoline for the radishes to achieve the translucent, 'glass-like' appearance essential for fine dining presentation.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity Riesling or a Dry Chenin Blanc to complement the sea buckthorn. A chilled glass of Aquavit served neat is the traditional Scandinavian accompaniment. Serve as a starter followed by a main of roasted venison or salt-baked celery root. Present on dark stoneware or slate plates to make the orange curd and green oil pop visually.