Yields
3 servings
Paradoxically the addition of a zesty flavor highlights the subtle taste of the scallops.
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ingredients
3
scallops
1
cucumber
cilantro leaves
rocoto chili paste
salt flakes
2
tsp freshly squeezed yuzu juice
1
Tbsp freshly squeezed lemon juice
1
tsp freshly squeezed lemon juice
1
bayberry
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directions
Step 1
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.
Step 2
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.
Step 3
Place on each scallop slice, some cilantro (coriander) leaves and a little dollop of rocoto
Step 4
Make a yuzu lemon sauce by mixing the yuzu and lemon juices, and pour this around
Step 5
Top the cucumber with the bayberry to refresh the palate.