Scallop and Apple Aguachile
As seen on TV
Which Show?
Who made this dish?
Corwin: "Grabbing Granny Smith's - whole lot of them - might make a granita, Might make a sorbet. Cold food preparations can be difficult for one main reason. Seasoning. So I'm thinking big, bold flavors. I'd like an Asian Caribbean feel on this plate. I want to get yuzu ponzu, white soy, scotch bonnet."
Later .... Corwin: "I'm feeling good. I'm going for color. Since I'm using Granny Smith, I want this dish to be green. And I'm gonna use Scotch bonnet. The Scotch bonnet is to infuse Caribbean products into the dish. So it's like this is a Chef Corwin dish."
Presenting to Judges
Corwin: "My ingredient was an apple. I decided to make scallop and apple aguachile. And then variations of apples in as many ways as I could possibly think. So you have compressed, pickled, raw, diced, aguachile, apple ponzu. There's also an apple gel on the plate as well."
Judge: "I like the heat to that. What's the heat in the aguachile?"
Corwin: "Scotch bonnet"
Our version of the Apple Ponzu that Corwin included is here.
Judges: "Corwin put together a really nice dish. It's really well balanced. Apple comes through."
"It's also ice cold, and that was part of the challenge. It had to be cold."
"He's got a bushel of apples in there, and he really played on that. I really liked the amount of heat coming through the Scotch bonnet, and the flavors were there. I mean, that was a restaurant dish. I got every component I want to."
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