Hotate Crudo Recipe

Prep scallops

Pat scallops dry with paper towels. Trim the side muscle if present. Using a sharp knife, slice each scallop horizontally into 2 thin medallions (about 1/4" thick) to yield 16 rounds total. Keep scallop slices chilled on a tray in the refrigerator until plating.

Season slices very lightly with 1 teaspoon fine sea salt distributed across all pieces just before plating to avoid drawing out too much moisture.

Right before serving, drizzle the neutral oil over the scallop medallions to add silkiness and a slight sheen.

In a small bowl or jar, combine 4 tbsp passionfruit pulp, 1 tsp aji amarillo paste, 2 tbsp fresh lime juice, 1 tbsp rice wine vinegar and 1 tsp honey. Whisk or shake until homogenous.

Slowly drizzle in 3 tbsp extra-virgin olive oil while whisking (or close the jar and shake) to emulsify the vinaigrette. Taste and season with 1 tsp fine sea salt and 1 tsp freshly ground black pepper. Adjust acidity or sweetness with additional lime or honey to balance the bright passionfruit and heat from the aji amarillo.

Using a very sharp knife or mandoline set to a thin setting, cut half a Granny Smith apple into matchsticks or very thin slices. Immediately toss the slices in a teaspoon of lime juice (from the extra wedges) to prevent browning and to add brightness.

If using radish, slice very thinly and reserve a few rounds for garnish. Lightly toast 1 tsp sesame seeds in a dry pan over medium heat for 1–2 minutes until fragrant, then cool.

Rinse and dry microgreens gently; reserve for finishing.

Place 2 scallop medallions per plate (this recipe serves 8; adjust plating if serving fewer or as a tasting portion). Arrange them slightly overlapping or spaced in a circle depending on presentation.

Spoon about 1/2 tbsp of the passionfruit-aji amarillo vinaigrette over each scallop medallion (reserve some vinaigrette for guests who want more). Ensure each medallion gets a bit of passionfruit seeds for texture and visual contrast.

Scatter a few apple matchsticks beside or atop the scallops for crunch, and tuck a small tuft of microgreens on each portion. Add 1 thin radish slice per portion if using.

Finish each portion with a light pinch of flaky sea salt, a few toasted sesame seeds, and a tiny drizzle (about 1/8 tsp) of chili oil if you want extra heat. Serve immediately with an extra lime wedge on the side.