Scallop Tiradito with Pickled Persimmon
Appetizers • Author's
Description
The base of the recipe is East Asian scallops.
Ingredients
- Scallops 4 pieces
- Persimmon 1 piece
- Courgette 1 piece
- Cilantro 1 bunch
- Green onion tops 1 bunch
- Orange juice concentrate 10 fl oz
- Soy Sauce 0 fl oz
- Truffle Oil 0 fl oz
- Ground Black Pepper 0 oz
- Mirin 0 fl oz
- Malt Vinegar 0 fl oz
- Avocado 1 piece
- Garlic 1 clove
- Olive Oil 0 fl oz
- Lime Juice 0 fl oz
Step-by-Step Guide
Step 1
For the sauce, reduce the orange juice by half, then add soy sauce, truffle oil, and black pepper, and mix.
Step 2
For the marinade, mix sugar syrup and wine vinegar.
Step 3
For the mousse, blend avocado and garlic in a blender and add salt, olive oil, and lime juice to taste.
Step 4
Slice the persimmon into rounds, dice the cucumber, and soak them in the wine marinade for 1 hour.
Step 5
Arrange the sliced scallops, persimmon slices, greens, cucumber, and avocado mousse on a plate and drizzle with the orange sauce.
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