Strawberry Scallop Aguachile

Name: Strawberry Scallop Aguachile
Prep time: 12 h
Yield: 1
Ingredients: 1ea U-10 Scallops; 2 each chili arbol; 1 each Fresno pepper; 1 each lime; 1⁄8 cup charred strawberry puree; Salt to taste; ½ cup chopped California Giant strawberries; 2 tablespoons salt; 2 each limes; ¼ cup white vinegar; ½ cup thinly sliced shallot; 2 each Fresno pepper (thinly sliced half-moon); ¼ cup calamansi puree; ½ cup Keewpee mayo; 3 tablespoons mirin; Salt to taste; ½ cup cooked short grain rice; 2 each California Giant strawberries; 1⁄8 cup water

Prep Time12 hr

Serves1

Try this delectable recipe out at home for a sweet and spicy scallop dinner that will impress any guest!

INGREDIENTS

1ea U-10 Scallops

For the Aguachile:

2 each chili arbol
1 each Fresno pepper
1 each lime
1⁄8 cup charred strawberry puree
Salt to taste

For the Strawberry Pickled Shallots:

½ cup chopped California Giant strawberries
2 tablespoons salt
2 each limes
¼ cup white vinegar
½ cup thinly sliced shallot
2 each Fresno pepper (thinly sliced half-moon)

For the Calamansi Aioli:

¼ cup calamansi puree
½ cup Keewpee mayo
3 tablespoons mirin
Salt to taste

For the Strawberry Rice Cracker:

½ cup cooked short grain rice
2 each California Giant strawberries
1⁄8 cup water

DIRECTIONS

For the Scallops:
Using a sharp Chef’s knife, thinly slice the scallop, no more than 2 centimeters thick. Place each slice on a clean paper towel, keeping them as dry as possible. Then place in the cooler to store before plating.
For the Aguachile:
Hard toast your Chili Arbols till they become very fragrant. Over an open flame roast strawberries till almost black. Blend in a Vitamix till smooth and strain through a cheese cloth into a bowl and set aside. Using a Chef Knife, deseed and clean the Fresno pepper leaving only the flesh, throw into a Vitamix. Add in all the rest of the ingredients and blend on high till smooth. Salt and strain through a cheese cloth. Place in the cooler until it is time to plate.
For the Strawberry Pickled Shallots:
Using a mandolin slice shallot straight down so they slice into little rings, then place in a small mixing bowl. Deseed one half Fresno Pepper slicing it thinly into half-moons, place into the bowl. In a blender toss in your chopped strawberries, lime juice, and Fresno Pepper. Blend till smooth and season with salt. Pour into the mixing bowl and marinate for 2 hours.
For the Calamansi Aioli:
Using a blender, throw in all ingredients and blend till smooth. Once seasoned pour into a squeeze bottle and place aside for plating.
For the Strawberry Rice Cracker:
Using a blender toss in rice, strawberries, water, and blend till smooth. Strain and pour on to a Silpat on a sheet pan, using an angled spatula spread thin and evenly on the pan. sprinkle black sesame seed on the batter, place in a dehydrator for 12 hour or till completely dry at 170 degrees. Once completely dried, break apart shards into smaller pieces. Fry right before plating at 325 till it puffs completely. Season with salt.