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Kingfish & Scallop Crudo with Watermelon
Join us in crafting a stunning Kingfish and Scallop Crudo with Watermelon recipe. Chef expertly guides you through the process of creating this elegant dish, starting with citrus buns soaked in a zesty blend of lemon, lime, mirin, and tamari. Watch as the chef meticulously cuts yellowtail and watermelon into perfectly matched rectangles, arranges them in a visually striking checkered pattern, and adds thinly sliced Peruvian scallops for a touch of luxury. The dish is finished with a spritz of citrus ponzu and a sprinkle of homemade seasoning, making it a true masterpiece on the plate.
Ingredients
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Seatopia Kingfish (yellowtail)
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Scallop Meat: Regenerative Farmed Peruvian Scallops (no shell) (~20 oz bag)
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8 oz. Watermelon
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Lemon juice or Yuzu Juice
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Lime juice
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Mirin
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Tamari or Soy Sauce
- Water
- Homemade Seasoning
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Organic Extra Virgin Olive Oil
Directions
Cut Yellowtail and Watermelon
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1.
Dry the Yellowtail thoroughly
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2.
Remove skin
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3.
Slice yellowtail and watermelon rectangles with the same thickness.
Make Citrus Buns
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4.
Combine lemon, lime, mirin, tamari, and water. Reserve the mixture in a spray bottle
Plating
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5.
Create a checkered pattern with the yellowtail and watermelon slices.
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6.
Add Peruvian Scallops: Thinly slice the scallops after thoroughly drying them
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7.
Place the scallops throughout the plate with mint leaves
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8.
Finish the Dish: Spray citrus ponzu over the dish and sprinkle with homemade seasoning.
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