Scallops Crudo with Perilla And Yuzu
The delicate balance of flavors, with fresh, thinly sliced scallops complemented by the bright tang of balsamic vinegar and the sweet citrusy notes of yuzu jam. The aromatic perilla leaves and a hint of chili flakes add a refreshing and subtle complexity, making this dish a refined and vibrant appetizer.
Prep time
20 mins
Serves
2
Ingredients
- 6 fresh sea scallops, thinly sliced
- 2-3 fresh perilla leaves, finely shredded
- 1 tablespoon olive oil
- 2 teaspoon balsamic vinegar (reduce to 1 teaspoon if more potent)
- 1 teaspoon yuzu fruit spread, lightly sprinkled (we used Kuze Fuku’s Yuzu Fruit Spread)
- Sea salt, to taste
- Freshly ground black pepper, to taste
- A pinch of chili flakes (optional)
Steps to follow
- Prepare the Scallops:
- Rinse the scallops under cold water and pat them dry with a paper towel.
- Thinly slice the scallops and arrange them on a chilled plate.
- Make the Dressing:
- In a small bowl, whisk together the olive oil and balsamic glaze.
- Season the Scallops:
- Drizzle the olive oil-balsamic dressing over the scallops.
- Sprinkle with sea salt and freshly ground black pepper.
- Add a pinch of chili flakes if you want a bit of heat.
- Add Yuzu Fruit Spread:
- Lightly sprinkle small amounts of yuzu jam over the scallops to add a sweet and citrusy note.
- Garnish with Perilla Leaves:
- Scatter the shredded perilla leaves over the scallops for a refreshing finish.
- Serve:
- Serve immediately as a fresh, flavorful appetizer. Enjoy!
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