Charred Broccoli Salad with Eggplant Purée
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A sophisticated, high-velocity snack featuring buttery U-10 scallops kissed by fire, finished with a bright citrus-umami glaze and textural crunch.
Japanese-FusionEasy
Ingredients
•4 large U-10 scallops, side muscle removed
•1 tablespoon fresh yuzu juice
•1 teaspoon high-quality white soy sauce
•2 teaspoons premium extra virgin olive oil
•1/2 Fresno chili, shaved into paper-thin rings
•1 tablespoon crispy fried shallots
•1 pinch Maldon sea salt
•Small handful of micro-cilantro for garnish
Cooking Instructions
- 01
In a small chilled bowl, whisk together the yuzu juice, white soy sauce, and extra virgin olive oil until emulsified.
- 02
Slice each scallop horizontally into three thin discs using a very sharp knife.
- 03
Arrange the scallop discs on a chilled plate. Using a kitchen blowtorch, lightly char the surface of the scallops for 5-10 seconds until just fragrant but still raw in the center. If a torch is unavailable, sear one side in a smoking hot dry pan for 30 seconds.
- 04
Immediately drizzle the yuzu-soy vinaigrette over the charred scallops.
- 05
Garnish with the shaved Fresno chili, crispy shallots, and micro-cilantro.
- 06
Finish with a delicate sprinkle of Maldon sea salt and serve immediately while the scallops are slightly warm and the plate is cold.
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Cooking Reviews
“
The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.
M
Michael Burns
July 1, 2023
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Nutritional Info
calories145 kcal
protein12g
fat8g
carbs5g
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