dishes
Ingredients
Instructions
Step 1
In a bowl, mix the yuzu juice, yuzu kosho avocado oil, passionfruit pulp, sugar, and salt to make the dressing.
Step 2
Thinly slice the red onion and chop the chives.
Step 3
Place the scallops between two pieces of parchment paper and gently press with a tortilla press until flattened.
Step 4
Transfer to a plate, season with flakey sea salt, then top with the dressing, red onion, chives, and yuzu kosho.
Step 5
Finish with a drizzle of yuzu kosho avocado oil and serve immediately.
