Scallop and Apple Aguachile
Prep. Time:
45 mins
Baking Time:
15 mins
Total Time:
3 hours
Serves:
Serves 4
Ingredients
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.
