scallops in dongchimi broth with green peppercorn and kohlrabi and, i swear, some kind of citrus-y oil — one of the servers (i really need to start learning people’s names) told me these scallops are stupid fresh (my words, not hers) because they’re, at most, nine hours old, freshly caught that day on long island.
i find that scallops are easy to screw up — they’re so light, and it does a disservice to scallops to weigh them down with sauces, especially when they’re so fresh. (when cooked, scallops are easy to overcook, which makes them tough and rubbery.) this dish, though, had such a light, fresh touch that complemented the softness of the scallops — i kinda wished the whole dish had been colder, but, otherwise, this was great, the textures and flavors balanced.
this is why i judge restaurants based on their simpler dishes (and ice cream places on their vanilla) — when a dish is simple, there is nowhere to hide. i feel like this about omelettes in particular.
#kawi #momofukukawi #scallops #hwe #nomnomnom #livetoeat #eaterny