Xtenia Recipe
bay scallop crudo, satsumas, Fresno pepper gel, kumquat, spaghetti squash rosti
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Scallops
Thinly slice the bay scallops and place them in a bowl. Drizzle with olive oil and lime juice, then season with salt and black pepper. Allow to marinate in the refrigerator for 15 minutes.
- 2
Make the Fresno Pepper Gel
Blend Fresno peppers in a food processor until smooth. Strain the mixture through a fine sieve to extract the juice. In a small saucepan, combine the juice with a bit of agar-agar (as per package instructions) and bring to a boil. Once thickened, pour into a shallow dish and chill in the refrigerator until set.
- 3
Prepare the Spaghetti Squash Rosti
Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half and remove the seeds. Drizzle with olive oil, salt, and pepper. Roast in the oven for about 30-40 minutes until tender. Once cooled, scrape out the strands and mix with a little olive oil. Form into small patties and pan-fry until golden brown on both sides.
- 4
Assemble the Dish
On a plate, arrange the marinated scallops. Top with segments of satsuma and slices of kumquat. Add small dollops of the Fresno pepper gel around the plate. Serve the spaghetti squash rosti on the side.
