DISH BY PAUL LIEBRANDT
PHOTO BY LESLEY UNRUH
Inspired by Café ArtScience
The simple idea for this dish was created in response to Café ArtScience’s play with textures and natural green colors. The velvety texture of raw scallop and artichoke juice, combined with the pope of the caviar and crisp shishito, make for a surprising and diverse mouthfeel. Similar to the look and rhythm of the design, achieve through silk, green, and white hues, and an airy space, this dish presents a pleasing, natural clarity.
4 diver scallops
8 small shishito peppers
1 lb. sunchokes
1 tbsp. Osceta caviar
20 small pepper leaves
~ green pepper olive oil, to taste
~ fleur de sel, to taste
Remove scallops from shells and wash in cold water. Dry and set aside.
Peel the Jerusalem artichokes and juice the flesh. Over medium heat, reduce the sunchoke juice until a syrupy texture is obtained. Strain the juice through a fine strainer and chill.
Lightly char the shishito peppers in half and season with the oil and a pinch of fleur de del, to taste. Cut the scallop in two and lay on a large plate. Divide the caviar by four and spoon into the center. Place shishitos beside the scallop, then sauce with the Jerusalum artichoke syrup.
Garnish with the pepper leaves and pepper oil.
Paul Liebrandt is the chef and partner of The Elm restaurant in Williamsburg, Brooklyn, at the McCarren Hotel & Pool. He is the author of the book To The Bone (Clarkson Potter).