Recipes, re-invented from cooking shows
Scallop and Apple Aguachile
Prep. Time:
Baking Time:
Total Time:
45 mins
15 mins
3 hours
Serves:
Serves 4
Ingredients
APPLE GEL
1 cup fresh Granny Smith apple juice
2 tsp agar agar powder
1 tbsp lime juice
Pinch of salt
APPLE PONZU
1/2 cup fresh lime juice
1/4 cup yuzu juice
2 tbsp white soy sauce
1 Granny Smith apple, juiced
1 tsp mirin
1/2 scotch bonnet pepper, minced
AGUACHILE
1 lb large sea scallops, side muscle removed
2 Granny Smith apples (or other sharp green apples)
1 scotch bonnet pepper, seeded and minced
1/2 cup fresh lime juice
2 tbsp yuzu juice
1 tbsp white soy sauce
1 tsp sea salt
Instructions
Make apple gel: Heat apple juice to simmer, whisk in agar powder. Cool slightly, add lime juice and salt. Pour into shallow pan, refrigerate until set (1 hour). Cut into cubes.
Prepare apple ponzu: Combine all ponzu ingredients, whisk well. Strain and chill.
Make aguachile: Slice scallops into 1/4-inch medallions. Toss with lime juice, yuzu, white soy, and salt. Add minced scotch bonnet. Marinate 15 minutes until scallops are "cooked" by acid.
Plate: Arrange scallop aguachile on chilled plates. Dot with apple gel cubes. Drizzle apple ponzu around plate. Garnish with microgreens.
Chill: Refrigerate plated dish 30 minutes before serving to ensure ice-cold temperature.
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