Sea Scallops 16-20pcs
heirloom tomatoes 3-4pcs
avocados 2 large pcs
red onion sliced 1 cup
shiso leaf 1 bunch
dry miso flake 1/2 cup
garlic chips 1/4 cup
olive oil 200ml
-Slice the tomato and avocado in 1/4 inch slices brush with oil season with salt and pepper
-grill the tomato and avocado and arrange neatly on a serving platter or 4 individual plates. refridgerate
-heat 1tbsp of olive oil in a saute pan over high heat
-season the scallops with salt and pepper place in hot pan and reduce to medium heat. sear to golden brown and just firm.
- arrange the scallops over the tomato and avocado.
-drizzle with olive oil and dress with citrus dressing . garnish with dry miso, garlic chips,red onion and shiso leaf.
Spicy Citrus Dressing
lemon juice 500ml
yuzu juice 100ml
soy sauce 30ml
black pepper 3tsp
aji amarillo paste 3tsp
garlic minced 4tsp
ginger minced 3tsp
-combine all ingredients in a mixing bowl
sliced garlic 1cup
canola oil 2cup
-Bring the water and milk to a boil and blanch the sliced garlic. remove garlic from liquid and cool in an ice water bath. heat the oil over low heat and fry the sliced garlic until golden brown. remove immediatly to a paper lined plate to dry.
store in an air tight container
Dry miso flakes
1cup miso red or white
-spread miso paste thinly on a non-stick baking sheet and place in a 225 degree oven for 1 to 2 hrs making sure not to brown. allow to cool and crumble evenly. store in an air tight container.