America's Culinary Cup
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Sour Scallop Crudo, Multi-Citrus
Scallop Crudo with Crème Fraîche, Sour Cream, White Soy, Yuzu Kosho and Citrus
Cara: "My sour cold dish — I'm making a crudo. This is sort of an East-meets-West kind of dish in the sense that it's got lots of Asian undertones with a few dollops of cream and fat and dill. That was more typical in Europe. It's got at least four different types of citrus going into it. Ponzu is also acidic. Sour cream and crème fraîche are also naturally sour. So you're going to get lots of variations of sour in different flavor profiles."
Cara (presenting): "So it's a scallop crudo. There's a crème fraîche, sour cream, and yuzu kosho with some citrus juice as the base."
Padma: "Well, I definitely get the sour. I'm not a fan of raw scallops, and I thought that the scallops were drowning in the sauce, but the flavors combined of all your sauces was really sour, and that's what the assignment was."
Michael: "I enjoyed this dish as well. I especially like the white soy that you put in the crème fraîche. I love that, like, savory kind of base note that it gave to the dish."
Wiley: "I love how it's got multiple forms of sour on it. I love the raw scallop. I love the fact that there's these tiny, little crunchy bits of poppy seed on it. I think this dish is fantastic."
Michael (deliberation): "Kara's scallop dish was sour and unbalanced."
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