Alien Week 2955 – Wikelo’s Nine Tastes Contest

Wikelo approved Seared Scallops with Kimchi-Maple Glaze, Crispy Prosciutto, and Chilled Cucumber Noodles.

Yields: 4 servings Prep time: 30 minutes Cook time: 15 minutes

Ingredients:

For the Scallops & Glaze:

12 large sea scallops, patted very dry 1 tbsp olive oil Salt and freshly ground black pepper to taste 1/4 cup full-fat kimchi, finely chopped (Pungent, Hot, Savory) 2 tbsp maple syrup (Sweet) 1 tbsp soy sauce (Salty, Savory) 1 tsp rice vinegar (Pungent, Sweet) 1/2 tsp gochujang (Korean chili paste), optional, for extra heat (Hot, Pungent)

For the Crispy Prosciutto:

4 slices prosciutto (Salty, Savory, Crunchy when cooked)

For the Chilled Cucumber Noodles:

1 large English cucumber (Cold, Soft/Crunchy depending on bite) 1 tsp sesame oil (Savory) 1/2 tsp rice vinegar (Pungent, Sweet) Pinch of red pepper flakes (Hot) Pinch of salt

For the Garnish (Optional):

Fresh cilantro leaves (Bitter, Fresh) Black sesame seeds (Savory, Crunchy)

Instructions:

Prepare the Crispy Prosciutto: Preheat oven to 375°F (190°C). Lay prosciutto slices in a single layer on a baking sheet lined with parchment paper. Bake for 8-12 minutes, or until deeply golden brown and crispy. Remove from oven and let cool completely. Once cool, gently break into smaller, irregular pieces. Make the Kimchi-Maple Glaze: In a small saucepan, combine the finely chopped kimchi, maple syrup, soy sauce, rice vinegar, and gochujang (if using). Bring to a gentle simmer over medium-low heat, stirring occasionally, for 5-7 minutes, until the sauce thickens slightly and the flavors meld. Keep warm. Prepare the Chilled Cucumber Noodles: Using a spiralizer or a vegetable peeler, create long, thin ribbons or "noodles" from the English cucumber. In a medium bowl, gently toss the cucumber noodles with sesame oil, rice vinegar, red pepper flakes, and a pinch of salt. Place in the refrigerator to chill while you cook the scallops. Sear the Scallops: Heat olive oil in a large non-stick skillet over medium-high heat until shimmering. Season the patted-dry scallops generously with salt and pepper. Place the scallops in the hot skillet, ensuring they are in a single layer without crowding. Sear for 2-3 minutes per side, until a beautiful golden-brown crust forms and the scallops are cooked through but still tender. Avoid overcooking. **Assemble the Dish:**Divide the chilled cucumber noodles among four plates, forming a small nest. Arrange 3 seared scallops on top of or next to the cucumber noodles on each plate. Spoon a generous amount of the warm kimchi-maple glaze over the scallops. Crumble the crispy prosciutto over the scallops and glaze. Garnish with fresh cilantro leaves and a sprinkle of black sesame seeds, if desired.

Flavor & Texture Breakdown:

Salty: Prosciutto, Soy Sauce, Scallops Savory: Scallops, Kimchi, Soy Sauce, Sesame Oil, Prosciutto Sweet: Maple Syrup, Rice Vinegar, Kimchi (fermented sweetness) Pungent: Kimchi, Rice Vinegar, Gochujang Bitter: Fresh Cilantro (subtle), slight char on scallops Hot: Kimchi, Gochujang, Red Pepper Flakes Cold: Chilled Cucumber Noodles Soft: Perfectly Seared Scallops, Kimchi (in glaze) Crunchy: Crispy Prosciutto, Cucumber Noodles (with a slight bite), Black Sesame Seeds

Enjoy this truly dynamic and satisfying culinary experience!