Chef’s Scallop Crudo & Bubbles Recipe

Time30m

Serves4

pumpkin, crab apple, pomegranate, yuzu kosho, tapioca crisps

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Ingredients

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1
Prepare the Scallops
Rinse the fresh scallops under cold water and pat them dry. Slice each scallop into thin rounds and arrange them on a serving platter.
2
Prepare the Pumpkin Puree
In a small bowl, mix the pumpkin puree with a pinch of salt and a dash of yuzu kosho. Adjust the seasoning to taste.
3
Prepare the Crab Apples
Core and slice the crab apples thinly. Arrange the slices around the scallops on the platter.
4
Add Pomegranate
Sprinkle the pomegranate seeds over the scallops and crab apple slices for added texture and flavor.
5
Garnish
Dot the pumpkin puree around the scallops and finish with microgreens for a fresh touch.
6
Serve with Tapioca Crisps
Serve the scallop crudo immediately with tapioca crisps on the side for crunch.