meat-believe, Vegetables, Vegetarian

Daikon Scallops

Serf the Turf— Daikon Dips into a Kitchen Ocean

From the Meat-Believe Recipe Trove

Bonus Time: King Oyster Mushrooms Also Star as Scallops

Royal trumpet mushrooms, also known as king oyster mushrooms

This is a great accidental recipe. My friend found a recipe to use for a Japanese clay pot she had gifted me. I am a big fan of both raw and pickled daikon, a white icicle radish—and a great staple food in Japan. I had tasted daikon cooked in the past, but this preparation completely surprised us. The resultant “scallops” are tender and full of seaworthy umami. We served it and our guests were amazed.

Bottom Right: For a more precise look, find round cookie cutters, or a apple corer

INGREDIENTS: Choose daikon shaped like carrots, to better replicate the size of scallops. However, it makes no difference to the flavor and texture if you use a larger daikon. Carefully cut the first round to 1/2 inch, then use it for a template for the rest. If you want thicker scallops, plan on poaching for additional time.

  • butter – 2 TBS
  • daikon – 3/4 LB, peeled, cut into 1/2 inch thick rounds
  • garlic – 2, thinly sliced
  • ginger – 1 TBS, grated
  • sake – 2 TBS, or dry vermouth in a pinch
  • lemon – 1, halved through the poles and very thinly sliced
  • fish sauce – 1 TBS [or oyster sauce]
  • chives, garnish

INSTRUCTIONS:

  1. To a skillet large enough to hold the daikon in a single layer, melt the butter and add the daikon coins 
  2. Season the daikon with salt and cover. Sauté until daikon is lightly browned, 3 – 4 minutes
  3. Turn daikon over; add the garlic and ginger in the open spaces around the daikon and sauté for 1 minute
  4. Add the sake, cover with lid again, and cook for a couple more minutes
  5. Add the lemon slices
  6. Pour in the fish sauce, cover with lid, and cook for about 5 minutes; until fork tender
  7. Uncover and garnish with the chives 

If you can’t find “carrot” shaped daikon, use an apple corer or cookie cutter to create scallops

With Salmon, Black Bean and Sweet Potato Salad

King Oyster Mushroom Scallops

We just tried using king oyster mushrooms along side the daikon scallops. Wowzer! Delicious and succulent.

Slice mushrooms across into 3/4 inch thick scallops

king oyster mushrooms with daikon scallops. Note: cross hatch cut daikon to create texture
Daikon Scallops, Greens, and Hasselback Potatoes

Serf & Turf Scallops Served with Udon Noodle Sauté

© 2021-2025 Recipe adapted by Yuan Chang & B. Hettig

2 thoughts on “Daikon Scallops”

  1. I am gobsmacked on how transformational daikon becomes in this recipe. You won’t believe how deeply satisfying “scallops” are visually, texturally, and flavorfully they are. When I want to convince a newcomer or a seafood doubter, out comes this dish.

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  2. Pingback: Meat-Believe Mushrooms — Land Scallops – COOK SHARE

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