Prep time: 15 minutes
Total time: 45 minutes
for the green sauce:
1 squash blossom, outer yellow tips only
1 small zucchini, skins only (flesh reserved for another use), roughly chopped
3 small curly kale leaves
green tops of one small carrot
1 spring onion, white part only, peeled and roughly chopped
1/2 avocado, peeled and pitted
juice of 1 lemon
juice of 1 lime
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
cold water to loosen as needed (~1/4 c)
for the pickle:
1 small kohlrabi, peeled, halved, and thinly sliced
1 cup white wine vinegar
2 tablespoons granulated sugar
1 teaspoon ground turmeric
1 tablespoon kosher salt
3 tablespoons unsalted butter
2 raw scallops, thinly sliced into rounds
1/2 cup coconut cheese or cream cheese
1 strawberry, thinly sliced
Edible flowers, such as borage, for garnish (optional)
1. Make the green sauce: Add all ingredients to Vitamix and purée until zucchini skins are just small flecks. Cover and refrigerate until ready to use. Sauce will keep, refrigerated, for up to 2 days.
2. Pickle the kohlrabi: In a small saucepan, bring the vinegar, sugar, turmeric, and salt to a low simmer over medium until the sugar has dissolved. Cool, then pour over the kohlrabi. Refrigerate for at least 30 minutes.
3. Plate the dish: Melt the butter over medium-high in a small saucepan until nutty in smell, about 6 minutes. Remove from heat and set the brown butter aside until cool.
4. Place the cheese on a small plate and top with a few dollops of green sauce. Season with salt, then layer the scallop slices on top. Season with salt, then drizzle the brown butter over the top. Arrange the pickled kohlrabi slices over top, then garnish with some tender kohlrabi leaves, borage leaves, and strawberry pieces. Season with more salt and serve.