Maine Diver Scallop Sahimi
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Cooking tools:
- Fine-mesh sieve
- Squeeze bottle
- Chef's knife
- Cutting board
- Mixing bowl
- Baking dish
- Grater
- Peeler
- Measuring cup
- Measuring spoon
- Spoon
- Refrigerator
- Freezer
- Plate
Ingredients
- 8 U 10 diver scallops sashimi-quality
- ¼ cup finely grated white onion
- 1 tablespoon light sesame oil
- 1/3 cup mirin
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon grated ginger
- ½ teaspoon hot chili powder
- 1 small seedless red watermelon
- To taste – hot chili pepper powder
- To taste – smoked sea salt
- 3 ounces trout roe
- ½ cup Fresh Origins® Micro Sea Grass™
- 6 pcs Fresh Origins® Tiny Veggies™ Radish, halved
- 12 pcs Fresh Origins® Borage Blossom
- 6 pcs Fresh Origins® Begonia Flower Pink
- 12 pcs Fresh Origins® Petite® Lucky Shamrock Mix™
- 1 teaspoon Fresh Origins® Flower Crystals® Fennel
- 2 tablespoons almond dukkah
- 2 ounces lemon infused olive oil
- 2 ounces carrot ginger puree, in squeeze bottle
- 2 ounces tangerine beet puree, in squeeze bottle
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