- Yield: 2 servings
Scallop Carpaccio with Mango Jalapeño Drizzle
Recipe courtesy of Ronnie Bensimon, Executive Chef, Zest Sushi and Tapas, Broken Sound Club (Boca Raton, Fla.)
Ingredients
- Ingredients for the Scallop Carpaccio:
- Hokkaido scallops - 4 ea., fresh, cleaned and sliced thinly
- Maldon sea salt flakes - to taste
- Ingredients for the Cucumber Ring:
- Persian cucumber - 1 ea., thinly sliced on a mandolin
- Ingredients for the Mango-Jalapeño-Yuzu Dressing:
- ripe mango purée - 2 Tbsps., strained smooth
- jalapeño - 1 tsp., fresh, grilled peeled and finely minced, seeds removed
- yuzu juice - 1 Tbsp.
- light soy sauce - 1 tsp.
- grapeseed or olive oil - 1 Tbsp.
- salt - pinch, to taste
- Ingredients for Garnish:
- pink pepper flakes
- micro shiso
- finely chopped chives
- Maldon salt flakes
Instructions
Procedure for the Scallops:
- Slice each Hokkaido scallop horizontally into thin medallions.
- Arrange them in a circular pattern on a parchment paper
Procedure for the Cucumber Ring:
- Arrange thinly sliced cucumbers in a ring on a cold, flat plate overlapping the edges slightly to create a clean border.
Procedure for the Dressing:
- In a blender, blend together the mango purée, grilled and peeled jalapeño, yuzu juice, soy sauce, and oil.
- Taste and adjust seasoning with salt.
To Plate:
- Spoon the dressing over the cucumber.
- Lay the scallops on top.
- Garnish with pink pepper flakes, micro shiso, chopped chives, and a light sprinkle of Maldon salt.
