Cured Peruvian Scallop Crudo with Salmon Pearls

Directions

Cure the Scallops

1. 
   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. 
   2.

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

3. 
   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. 
   4.

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

2. 
   5.

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

Chile Oil Recipe: How to Make Chile Oil

1. 
   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. 
   7.

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

2. 
   8.

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