Ingredients
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3 tablespoonssoy sauce
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2 tablespoonsyuzu or lime juice
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2 tablespoonsfresh orange juice
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1 tablespoonfresh ginger, peeled and diced
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Zest of 1 orange
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12large sea scallops
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2green onion, sliced on bias
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3 tablespoonscilantro leaves
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3 tablespoonsgrapeseed oil
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2 teaspoonssesame oil
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2 teaspoonstoasted sesame seeds
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4jalapeño peppers, sliced thin, tempura battered and fried
Preparation
Combine soy sauce, yuzu, orange juice, ginger and orange zest. Slice scallops paper-thin and divide on 6 plates in a single layer. Top with green onion and drizzle with soy-citrus sauce.
In a sauce pan, heat grapeseed and sesame oil until oil begins to smoke. Remove from heat and drizzle a small amount over the scallops. Top with toasted sesame seeds, cilantro and fried jalapeño. Makes 6 servings.
Executive Chef Jeffrey Jake; Silverado Resort and Spa, Napa, Calif.