Jacobson used the sauce, together with lime juice and olive oil, to dress a simple salad of celery and chrysanthemum. For extra brightness and spice, he also added some lemon kosho (like yuzu kosho but with different fruit), which he made by fermenting lemon rind and jalapeño with salt for about two weeks. Finally, he microplaned a little bit of dried scallop over the top of the salad. “Kind of like scallop two ways, but not enough to really say anything stupid like that,” he says.
Mediterranean “XO” Sauce 3 dried scallops (hydrated in hot water for 2 hours) 1 cup dried shrimp (hydrated in hot water for 2 hours) 5 cloves garlic 1 Fresno chile (sliced) 2 T ginger (sliced) 1 radish (sliced) 8 green onions (sliced) ½ cup white wine 2 T fish sauce Leaves from one sprig of basil Leaves from one sprig of oregano 5 tomatoes (quartered) Lemon juice to taste Salt to taste Black pepper to taste 1 cup olive oil
