The Sovereign Surf
Kamchatka king crab & seared scallops, herb butter, asparagus
Draft recipe. This method has not yet been cooked and timed against a finished box by our chef. Times and weights will be confirmed before the first Founding 100 delivery.
In the box
- ·2 Kamchatka king crab leg clusters, cooked and frozen (approx. 500 g)
- ·6 large scallops, roe off, on a tray
- ·Herb butter puck (parsley, chive, garlic, lemon zest)
- ·200 g asparagus
- ·1 lemon
From your kitchen
- ·Neutral oil with a high smoke point
- ·Flaky salt
- ·Kitchen scissors
- ·A heavy pan — cast iron if you have it
Method
- 01
Thaw the crab overnight in the fridge
This starts the day before. King crab arrives cooked and frozen — that is how it is landed and it is the correct state, not a compromise. Thaw it slowly in the fridge overnight, on a tray, still in its bag. Never thaw it in hot water or a microwave: the meat goes stringy and watery and you cannot undo it.
- 02
Understand that the crab is already cooked
You are reheating it, not cooking it. Anything more than warming it through will turn a superb ingredient into rubber. This is the whole discipline of the dish.
- 03
Dry the scallops. Then dry them again
Sit them on kitchen paper and press gently. A wet scallop steams instead of searing and comes out pale and slack. Leave them uncovered on paper while you do the next step.
- 04
Split the shells and warm the crab
Run kitchen scissors down the soft underside of each leg to open the shell — this is how the kitchen does it, and it lets your guests lift the meat out whole. Warm gently: 4–5 minutes in a steamer, or 6–8 minutes at 150 °C wrapped in foil with a knob of the herb butter. It is ready when it is hot to the touch, no further.
- 05
Sear the scallops — 90 seconds a side
Pan on high until the oil just shimmers. Lay the scallops away from you, spaced apart, and do not touch them. 90 seconds, flip, 60–90 seconds more, adding the rest of the herb butter for the final 30 seconds and spooning it over. They should be bronzed outside and translucent at the centre.
- 06
Asparagus and plate
Sear the asparagus in the scallop pan for 2–3 minutes to pick up the butter. Plate the crab legs split-side up so the meat shows, scallops alongside, the pan butter spooned over everything, flaky salt and lemon.
Watch this
Overheating the crab is the one unrecoverable mistake. It is already cooked. You are warming it through — 4–5 minutes and no more. If in doubt, take it out.
At the table
- —Send the crab out split-side up. The reveal of white meat in a red shell is the dish — do not hide it under sauce.
- —Put crab crackers and a finger bowl on the table. This is meant to be eaten with hands.
- —Everything lands at once and gets eaten immediately. Neither scallops nor crab tolerate waiting.
The Founding 100
We compose. Your kitchen cooks.
The Sovereign Surf arrives raw, portioned and chilled, with this card in the box. AED 350 per person.