Charred Scallop Crudo with...Charred Scallop Crudo with Yuzu-Chili Vinaigrette

A sophisticated, high-velocity snack featuring buttery U-10 scallops kissed by fire, finished with a bright citrus-umami glaze and textural crunch.

Ingredients

Cooking Instructions

1. 01

   In a small chilled bowl, whisk together the yuzu juice, white soy sauce, and extra virgin olive oil until emulsified.

2. 02

   Slice each scallop horizontally into three thin discs using a very sharp knife.

3. 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.

4. 04

   Immediately drizzle the yuzu-soy vinaigrette over the charred scallops.

5. 05

   Garnish with the shaved Fresno chili, crispy shallots, and micro-cilantro.

6. 06

   Finish with a delicate sprinkle of Maldon sea salt and serve immediately while the scallops are slightly warm and the plate is cold.