Hotate Crudo Recipe

Prepare scallops

Pat scallops dry with paper towels. If large, slice each scallop into 2–3 thin medallions (about 1/4 inch / 5–6 mm thick). Keep chilled on a plate covered lightly with plastic while you prepare the dressing.

Make passionfruit-lime seasoning

Halve the passionfruits and scoop pulp (seeds + juice) into a small bowl. Add the lime juice, granulated sugar and sea salt; stir until sugar dissolves. Whisk in the 3 teaspoons extra-virgin olive oil to slightly emulsify. Taste and adjust salt or lime — the mixture should be bright, tangy and slightly sweet. If using, add the 1 teaspoon peated or neutral oil for a hint of smokiness.

Marinate scallops briefly

Arrange scallop medallions on a chilled serving plate in a single layer. Spoon or brush a thin layer (about half of the passionfruit-lime mixture) over the scallops, making sure each piece is lightly coated. Let sit 2–3 minutes to 'cook' lightly in the acid but do not over-marinate (total contact time 3–5 minutes). Reserve remaining passionfruit mixture for finishing.

Whisk together the aji amarillo paste, neutral oil, apple cider vinegar and honey in a small bowl. Add warm water 1 teaspoon at a time until the dressing reaches a loose, pourable consistency (about 1 tablespoon). Season with 1/2 teaspoon kosher salt and taste for balance — it should be spicy, slightly sweet and acidic. If paste is very hot, reduce amount to 1/2 tablespoon.

Thinly emulsify by whisking vigorously or shaking in a jar. Set aside.

Reserve about 2 teaspoons of the dressing to dot around the plate for presentation; the remainder will be lightly drizzled over the scallops.

Prepare apple and radish: trim and core the half green apple, then use a mandoline or very sharp knife to cut into paper-thin slices or matchstick julienne. If slices brown quickly, toss lightly with a teaspoon of lime juice from earlier mixture to keep color and add brightness.

Arrange components: After scallops have sat 3–5 minutes, use tongs or a spoon to discard any excess pooling liquid, leaving scallops lightly coated. Neatly arrange apple slices or julienne on and around the scallops. Add a few thin radish slices for crunch and color.

Finish and garnish: Drizzle remaining passionfruit-lime mixture sparingly over scallops and fruit. Then lightly drizzle the aji amarillo dressing over the entire dish — use sparingly so heat complements but does not overpower the delicate scallops. Sprinkle toasted sesame seeds and freshly cracked black pepper over the top. Dot the reserved aji amarillo around the plate decoratively. Finish with micro cilantro or micro basil scattered for herbaceous brightness.

Serve immediately: Crudo is best eaten right away while scallops are cool and tender. Provide small forks or spoons so diners can get a bit of scallop, passionfruit, aji amarillo and apple in each bite.