Ingredients
1 apple, preferably Winesap
1 lemon
1 small fennel bulb
4 scallops, the freshest ones
Yuzu kosho (available at Sunrise Mart)
1 grapefruit, zested, and 2 teaspoons juice
2 tsp. mild extra-virgin olive oil
Gray salt or good-quality sea salt
Instructions
Preheat the oven to 325 degrees. Roast the whole apple in the oven until soft. When cool, peel and mash the pulp. Add lemon juice to taste. Slice the fennel very thin on a mandoline, and let sit in
a bowl of ice-water for at least 1 hour. Drain and dry just before serving. Place about a teaspoon of apple purée on both plates. Clean the scallops, then slice them in half horizontally, and set 4 halves on each plate around the apple purée. With the tip
of a small utility knife touch each slice with a bit of yuzu kosho (taste it first, since it is quite strong). Sprinkle with grapefruit zest and drizzle each plate with 1 teaspoon of grapefruit juice. Then pour
1 teaspoon of olive oil on each dish. Season with sea salt, and cover the scallops with the fennel.
(Published 2014)
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