Maine Bay Scallop, Green Almond Purée, Yuzu Kosho

Adapted by
October 2021
Yield: 1 portion


Green Almond Purée:
1 ounce green almonds
To Assemble and Serve:
1 whole Maine bay scallop
Lemon juice
Kosher salt
Yuzu kosho
Garlic blossoms
Chive flowers
Olive oil


For the Green Almond Purée

Roast the almonds and season with salt. Blend into a purée.

To Assemble and Serve

Shuck the scallop and separate the scallop muscle from the innards. Cure scallop muscle in lemon juice, salt, and yuzu kosho for 15 minutes. Sauté innards with butter and about half their weight in Green Almond Purée. Season with lemon juice. In a small bowl, plate the scallop components together and finish with garlic blossoms, chive flowers, and a touch of olive oil.