Winter Salads: Daikon

(upbeat guitar music)

I'm Ignacio Mattos, chef and co-Owner

of Estela restaurant in New York City and we're doing

a salad of seared scallops, daikon and avocado.

(upbeat jazzy music)

We're getting really nice fresh scallops,

season it just with salt.

They're very predominant and they

are very distinctive on their own,

so we don't really wanna mess around too much.

Sear the scallops, cut it in half,

season it with a little bit of salt,

smear a little bit of Yuzukoshō.

Yuzukoshō is a paste made out of yuzu,

the fruit itself, salt and hot peppers.

And we need to remember that Yuzukoshō has salt already,

so when we season it we need to be slightly cautious.

Get a nice, ripe avocado and put it

on the bottom of the plate,

season it with a little bit of salt.

Place the scallops around the plate all together.

Squeeze grapefruit juice all over

the entire surface of the scallops.

Slice on the mandolin the daikon,

hit it with a little bit of Yuzukoshō,

a little bit of vinegar, salt.

Mix it really nice together,

taste it and make sure it's really nice and balanced,

olive oil, and put the radishes on top of the entire dish.

Why daikon? It just adds a nice, crisp and refreshing,

slightly peppery flavor that you want it

to counterbalance the sweetness of the scallops,

the creaminess of the avocado.

It makes a great salad.