Chef Brad Mathews of Bar Le Cote & His NON2 Recipe Pairing

I have chosen to pair Bar Le Cotes “signature” Day Boat Scallop Crudo: Pickled Mighty Cap Mushrooms, Creme Fraiche & Dill Pollen with NON2. I think that the raw scallops are a natural pairing for the Pear & Kombu flavors in NON2. There is also a beautiful subtle earthy combination that happens with the pickled mushrooms in the scallop dish and the subtle notes of Kalamata Olive and sing harmoniously.  

Day Boat Scallop Crudo: Pickled Mighty Cap Mushrooms, Creme Fraiche and Dill Pollen. 

This dish has become very important to Bar Le Cote in the life of the restaurant. It is truly a showcase of beautiful product. The Scallops come from Maine and are fished for us twice a week. The Mushroom come from “Mighty Cap Mushroom” and the are from Pasa Robles. The Dill Pollen comes from Kandarian Organic Farms in San Luis Obispo. Every aspect of this dish is thoughtfully sourced and composed with intention. 


For the preparation of the scallops we cut them in half so they are perfect coins, dress them in a small mixing bowl in extra virgin olive oil and flakey sea salt. After the scallops are dressed, find your favourite bowl to serve the scallops in. In the bottom of the bowl place a small dollop of the creme fraiche and with the back of a spoon swirl the creme fraiche will it is about the size of a half dollar. Place the scallops in the bowl in a circle. Add 1 mushroom to the top of each scallop. Use the additional pickling liquid as a sauce and pour into the bowl so that it covers the scallops about half way. Finish the dish with dill pollen and flakey sea salt. That's it! It's a very simple dish but really is impactful. Paired with NON2 it is a true example of simple elegance. 

Pickled Mushrooms:

Cut all the mushrooms to the desired size and set aside. In a small pot add the following:

Sake: 1200 grams

Sherry Vinegar: 680 grams

White Wine Vinegar: 120 grams

Soy Sauce: 200 grams

Garlic: 60 grams

Fish Sauce: 60 grams

Salt: 15 grams

Bring to a boil. 

Add the mushrooms to the pot and cook till slightly tender(about 5 mins.) Cool immediately. The whole dish should be served as cold as possible. Let the pickling liquid cook completely before serving and dressing your scallops.