Recipes, re-invented from cooking shows
Easy Scallop and Apple Aguachile
Prep. Time:
Baking Time:
Total Time:
25 mins
1 hour 15 mins
1 hour 40 mins
Serves:
Serves 4 (as a starter)
Corwin created this dish for Top Chef ™ Season 22. This simplified version keeps the cold acid-cure on the scallops and the bright green-apple-and-chilli sharpness that define an aguachile. Yuzu and mirin do the heavy lifting that made the original sing, balancing floral citrus against gentle sweetn...
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Ingredients
FOR THE APPLE SET:
1 1/4 tsp powdered gelatine (about 1/2 a standard sachet)
1 cup cloudy apple juice (or fresh Granny Smith juice)
1 tbsp lime juice
Pinch of salt
FOR THE APPLE-CITRUS DRESSING:
1/4 cup fresh lime juice
2 tbsp yuzu juice
1 tbsp light soy sauce
1 tbsp mirin
1 Granny Smith apple, juiced (or 3 tbsp more apple juice)
1/4 scotch bonnet pepper, very finely minced (or to taste)
FOR THE AGUACHILE:
1 lb large sea scallops, side muscle removed
1/2 cup fresh lime juice
2 tbsp yuzu juice
1 tbsp light soy sauce
1/2 scotch bonnet pepper, seeded and very finely minced
1 tsp sea salt
2 Granny Smith apples (or other sharp green apples)
Microgreens or thinly sliced spring onion, to garnish
Method
STEP 1: MAKE THE APPLE SET
Sprinkle the gelatine over 2 tbsp cold water in a small bowl and leave to soften for 5 minutes. Warm the apple juice in a small saucepan until hot but not boiling. Off the heat, stir in the softened gelatine until fully dissolved, then stir in the lime juice and salt. Pour into a shallow container to a depth of about 1/2 inch and refrigerate until firmly set, about 1 hour. Cut into small neat cubes just before plating.
STEP 2: MAKE THE APPLE-CITRUS DRESSING
Whisk together the lime juice, yuzu juice, light soy sauce, mirin, apple juice and minced scotch bonnet. Taste and adjust the chilli and salt. Chill until needed.
STEP 3: CURE THE SCALLOPS
Slice the scallops horizontally into 1/4-inch medallions and arrange in a single layer in a shallow dish. In a bowl, combine the lime juice, yuzu juice, light soy sauce, scotch bonnet and sea salt. Pour over the scallops, turning to coat. Marinate in the fridge for 12-15 minutes, until the scallops turn opaque and firm at the edges — “cooked” by the acid. Don't over-cure, or the texture turns rubbery.
STEP 4: PREPARE THE APPLE
While the scallops cure, core and very thinly slice (or finely dice) the Granny Smith apples. Toss a little of the curing liquid through them to keep them from browning.
STEP 5: TO SERVE
Chill your serving plates in the fridge for a few minutes first — this dish should be ice-cold. Arrange the scallop medallions and apple over the cold plates. Dot with cubes of apple set and spoon the apple-citrus dressing around. Garnish with microgreens or spring onion and serve immediately.
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Instructions
FOR THE APPLE SET:
1 1/4 tsp powdered gelatine (about 1/2 a standard sachet)
1 cup cloudy apple juice (or fresh Granny Smith juice)
1 tbsp lime juice
Pinch of salt
FOR THE APPLE-CITRUS DRESSING:
1/4 cup fresh lime juice
2 tbsp yuzu juice
1 tbsp light soy sauce
1 tbsp mirin
1 Granny Smith apple, juiced (or 3 tbsp more apple juice)
1/4 scotch bonnet pepper, very finely minced (or to taste)
FOR THE AGUACHILE:
1 lb large sea scallops, side muscle removed
1/2 cup fresh lime juice
2 tbsp yuzu juice
1 tbsp light soy sauce
1/2 scotch bonnet pepper, seeded and very finely minced
1 tsp sea salt
2 Granny Smith apples (or other sharp green apples)
Microgreens or thinly sliced spring onion, to garnish
Heading 5
Ingredients
STEP 1: MAKE THE APPLE SET
Sprinkle the gelatine over 2 tbsp cold water in a small bowl and leave to soften for 5 minutes. Warm the apple juice in a small saucepan until hot but not boiling. Off the heat, stir in the softened gelatine until fully dissolved, then stir in the lime juice and salt. Pour into a shallow container to a depth of about 1/2 inch and refrigerate until firmly set, about 1 hour. Cut into small neat cubes just before plating.
STEP 2: MAKE THE APPLE-CITRUS DRESSING
Whisk together the lime juice, yuzu juice, light soy sauce, mirin, apple juice and minced scotch bonnet. Taste and adjust the chilli and salt. Chill until needed.
STEP 3: CURE THE SCALLOPS
Slice the scallops horizontally into 1/4-inch medallions and arrange in a single layer in a shallow dish. In a bowl, combine the lime juice, yuzu juice, light soy sauce, scotch bonnet and sea salt. Pour over the scallops, turning to coat. Marinate in the fridge for 12-15 minutes, until the scallops turn opaque and firm at the edges — “cooked” by the acid. Don't over-cure, or the texture turns rubbery.
STEP 4: PREPARE THE APPLE
While the scallops cure, core and very thinly slice (or finely dice) the Granny Smith apples. Toss a little of the curing liquid through them to keep them from browning.
STEP 5: TO SERVE
Chill your serving plates in the fridge for a few minutes first — this dish should be ice-cold. Arrange the scallop medallions and apple over the cold plates. Dot with cubes of apple set and spoon the apple-citrus dressing around. Garnish with microgreens or spring onion and serve immediately.
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