Serves: 3
Ingredients:
3 scallops
½ cucumber
Coriander leaves
Chilli paste
Salt flakes
2 tsp freshly squeezed yuzu juice
1 tbsp and 1 tsp freshly squeezed lemon juice
Procedure:
Extract the scallops from their shells, remove the innards, beard, etc, and take off the frilly membrane. Although it depends upon their size, aim to cut each scallop across its depth into 3 slices. Slice the cucumber into very thin discs and carefully arrange the slices in the middle of a serving plate. Surround the cucumber with the scallop slices. On each scallop slice place some coriander leaves and a little dollop of chilli paste, then sprinkle it with salt flakes. Make a yuzu lemon sauce by mixing the yuzu and lemon juices, and pour this around carefully.
Chef Notes:
Depending upon their size, scallops should be cut into slices around ⅛ inch (3mm) thick. Arrange seven slices on the dish.
Chilli paste will be easier to use if it is put in a piping bag or other dispenser.
Restaurant: Crystal Symphony Ship
Recipe Type: AuthenticRecipe Author: Celebrity Chef Nobu
Original Photograph By: Chef Nobu/cruise-international.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://cruise-international.com/recipes-from-celebrity-chef-nobu/