1 ounce fresh wasabi, grated
1 Persian baby cucumber, brunoise
2 ounces cilantro stems, brunoise
1 ounce ginger, grated
1 ounce white onion, brunoise
1/2 ounce serrano, finely chopped
1 lime, juiced
salt to taste
2 pounds scallops
extra virgin olive oil, to taste
lime juice, to taste
10 ounces cucumber juice
1 serrano, thinly sliced
1/4 red onion, brunoise
1 ounce cilantro leaves
sea salt to taste
For the scallops: slice scallops thin, about 5 slices per scallop. Slice jicama on a slicer to thin layers that are one quarter inch thick. Use a cookie cutter or approximate round of the jicama to same size as scallops. Season both with extra virgin olive oil, salt and lime juice.
For the wasabi vinaigrette, mix all the ingredients together. Season with salt and lime juice to taste.
Place the seasoned scallops and jicama on bottom of the plate alternating them. Add 1 ounce of the cucumber juice, dress with the wasabi vinaigrette, garnish with the serrano slices, cilantro leaves and red onion. Finish with sea salt.
This recipe is a W&S web exclusive.
photo by Fiamma Piacentini