Scallop Crudo Recipe

Time30m

Serves4

Yuzu curd, satsuma mandarin, shiso

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Ingredients

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1
Make the Yuzu Curd
In a medium-sized heatproof bowl, whisk together the yuzu juice, granulated sugar, and eggs until well combined.
2
Cook the Mixture
Place the bowl over a pot of simmering water (double boiler) and continue to whisk the mixture for about 10 minutes or until it thickens and coats the back of a spoon.
3
Add Butter
Remove from heat and whisk in the unsalted butter until fully melted and incorporated. Allow the curd to cool. Once cool, transfer to a container and refrigerate until set.

4
Prepare the Scallops
Using a sharp knife, thinly slice the fresh scallops into delicate rounds. Arrange them neatly on a chilled serving plate.
5
Segment the Mandarins
Peel the satsuma mandarins and segment them, removing any seeds and pith. Scatter the segments over the scallops.
6
Add Yuzu Curd
Spoon a generous amount of the prepared yuzu curd over the scallops and mandarins.
7
Garnish with Shiso
Tear the shiso leaves into pieces and sprinkle them over the dish for a fresh herbal note.
8
Serve
Serve immediately as a refreshing appetizer, garnished with additional shiso if desired.