Maine Bay Scallop

SAVORY

Sep 24

Green Almond Purée and Yuzu Kosho

Chef Otto Phan of Kyōten | Chicago
Yield: 1 serving

INGREDIENTS:

Green Almond Purée:
1 ounce green almonds
Salt

To Assemble and Serve:
1 whole Maine bay scallop
Lemon juice
Kosher salt
Yuzu kosho
Butter
Garlic blossoms
Chive flowers
Olive oil

METHOD:

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.

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