Scallop Crudo with Green Tea Ponzu

Scallop Crudo with Green Tea Ponzu

Scallop Crudo Recipe

QUICK INFO:

Scallop Crudo with Green Tea Ponzu

By Trent Pierce

YIELD: Serves 4

INGREDIENTS:

FOR THE SCALLOPS

4 large U10 scallops, thinly sliced

FOR THE PONZU

1 ½ cups Pure Leaf Tea House Collection™ Fuji Apple & Ginger flavor

¼ cup white soy sauce

¼ cup yuzu juice (can also use lemon juice)

Combine all ingredients in a non-reactive container and let sit in the refrigerator for 3 days.

FOR THE GARNISH

1 large Granny Smith apple, cut into matchsticks

1 large thumb of ginger, diced to 1/8 inch cubes

15 blueberries, halved

20 small shiso leaves

1 tablespoon lime zest

2 tablespoons lime juice

2 tablespoons olive oil

Fleur de Sel for finishing

DIRECTIONS:

  1. Prepare all ingredients and set aside in separate containers. Add lime juice and lime zest to Granny Smith apples and toss. Set aside until ready to plate.
  2. In a shallow bowl, tile the sliced scallops in a circular pattern. Place the apple, ginger and blueberries on top of the scallops and evenly coat with Ponzu. Season with Fleur de Sel, drizzle with olive oil and serve.