California Avocado Tuna Sashimi, Diver Scallop, Picked Watermelon, Avocado Yuzu Emulsion

California Avocado Tuna Sashimi, Diver Scallop, Picked Watermelon, Avocado Yuzu Emulsion

From: Executive chef Rob Wilson
Restaurant 162
Ritz-Carlton Laguna Niguel
Dana Point, CA.
Yield: 4 servings.

Diver Scallop, Pickled Watermelon:
4 2½” squares of watermelon
4 U-10 diver scallops, seasoned with salt and pepper
1 cup seasoned rice wine vinegar
2 tsp. sriracha hot chili sauce
as needed, micro cilatnro and amaranth, mixed together
to t

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TAGS: Recipes