Habanero-Infused Yuzu Scallop AguachileHabanero-Infused Yuzu Scallop Aguachile

Delicate sashimi-grade Hokkaido scallops cured in a vibrant, citrusy yuzu-habanero broth, finished with smoky charred chili oil and crisp watermelon radish.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, heat the grapeseed oil and one halved habanero pepper over low heat to 60°C (140°F). Infuse for 10 minutes, then remove from heat, strain, and chill the oil.

2. 02

   Create the aguachile base by blending the yuzu juice, cucumber juice, and the remaining half of a raw habanero until smooth. Strain through a fine-mesh sieve (chinois) and keep chilled.

3. 03

   Slice the chilled scallops horizontally into 3 thin disks each. Arrange them in a circular pattern in two chilled shallow bowls.

4. 04

   Season the scallops lightly with smoked sea salt and the minced shallots.

5. 05

   Carefully pour the yuzu-habanero aguachile liquid around the scallops until it halfway submerges them.

6. 06

   Garnish with the shaved watermelon radish and micro-cilantro. Finish by dotting the surface with the infused habanero oil for a layered heat profile.

7. 07

   Serve immediately while extremely cold.