dishes

Scallop Carpaccio

Delicate scallops, bright passionfruit, and layers of yuzu flavor using the YUZUCO x west~bourne Yuzu Kosho Infused Extra Virgin Avocado Oil. Perfect for your next dinner party.

By @by.dust

scallop carpaccio with passionfruit and yuzu dressing on a white plate

Ingredients

  • 1 tsp YUZUCO yuzu juice
  • 1 tbsp YUZUCO x Westbourne yuzu kosho avocado oil
  • 2–4 fresh scallops
  • 1–2 passionfruits, pulp only
  • 1 tsp sugar
  • ½ tsp salt
  • Thinly sliced red onion
  • Chives, finely chopped
  • Flakey sea salt
  • YUZUCO yuzu kosho

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.

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