Nantucket Bay Scallop, Yuzu, Vanilla Aguachile

2 Aug 2018

Yields: 5 servings

 

Nantucket Scallops:

45 each Scallops, sushi grade (whole, raw)

 

- Clean and portion all scallops.

 

Aguachile:

Yields: 5 portions - 1.5 oz ea.

 

- 4 oz          yuzu juice

- 2.24 oz     Meyer lemon juice

- 1 tbsp       yuzu kosho

- 2 ¼ tsp     yuzu zest

- 1 tsp         Meyer lemon zest

- ½ tsp        sea salt

- 0.3 ea       vanilla pod beans 

 

- Mix all ingredients in a bowl and store refrigerated an airtight container.

 

Pears:

- 1 ea          Bosc pear

 

- Clean and slice pear lengthwise using a mandoline or slicer. Cut a third of the slice to have a flat side when rolling the scallops. Store the slices immersed in a brine of lemon juice and salt.

 

Plating:

- Season 9 scallops with sea salt and extra virgin olive oil.

- Roll each scallop with a slice of pear, creating a wrap of pear around the scallop, starting from the wide side and rolling tight.

- Place the 9 scallop rolls in the center of the plate all together.

- Cover with 1.5 oz of the aguachile, making sure the zest and the kosho are homogeneously mixed.

- Finish with a drizzle of extra virgin olive oil.

 

 

This recipe has been adapted from Cosme for use in the home.

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