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Directions

    Cure the Scallops

    1. Image of Mix 2.5 parts coconut sugar with 1 part salt. Add...
      1.

      Mix 2.5 parts coconut sugar with 1 part salt. Add lemon zest to the mixture. Cover the Peruvian scallops in the mixture of sugar and salt with citrus zest and let them cure covered in the fridge for 2 at least hours. The longer you leave them (up to 24hrs) the firmer the scallops will become as the sugar and salt mixture will wick moisture out of the scallops.

    2. Image of After curing, rinse the scallops in cold water and throughly...
      2.

      After curing, rinse the scallops in cold water and throughly pat them dry with paper towels.

    3. Image of Open the scallop by slicing it with a sharp knife....
      3.

      Open the scallop by slicing it with a sharp knife. As this point you can also use a spoon to gently remove the scallops from the shell to make eating them easier or leave them attached for a more interactive eating experience.

    Agua Chile Recipe: How to Make Agua Chile

    1. Image of Blend jalapeno, onion, cilantro, garlic, and ginger together.
      4.

      Blend jalapeno, onion, cilantro, garlic, and ginger together.

    2. Image of Strain the mixture to create a smooth chile sauce and...
      5.

      Strain the mixture to create a smooth chile sauce and set aside.

    Chile Oil Recipe: How to Make Chile Oil

    1. Image of Heat olive oil and add red pepper flakes and paprika....
      6.

      Heat olive oil and add red pepper flakes and paprika. Steep the mixture, then add a teaspoon of black garlic puree. Reserve the chili oil for plating.

    Plating

    1. Image of Place the cured scallops on the chilled plate. Place one...
      7.

      Place the cured scallops on the chilled plate. Place one or more pearls of Salmon Roe on top of each scallop.

    2. Image of Add aqua chile to the shell. Drizzle with regular olive...
      8.

      Add aqua chile to the shell. Drizzle with regular olive oil and chili oil droplets.

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