Kombu Cured Scallop Crudo
Kombu Cured Scallop Crudo by Portland chefs Tom Pisha-Duffly & DaMenga Weaverhuff blends bold flavors with refined knife technique.
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Ingredients
- 1 Orange
- 1 Lemon
- 1 Grapefruit
- 1 Lime
- Mint (Rough chop)
- Basil
- Cilantro
- Chives
- Lime Leaf
- 3 ea Thai Bird Chili (thin slices)
- Aleppo
- Shrimp Chips
- Furikake
- Kombu Cured Scallop
- 1# Sushi Grade Scallop
- 2 each Kombu
- 2 T tamari
- 2T Mirin
- 500 Grams Coconut Cream
- 10g Lemongrass (Thin Rounds)
- 5g Thai Chili (Thin Rounds)
- 3g Lime Leaf
- 15g Pandan (Rough Chop)
- 2 ea Green Cardamom (smashed)
- ½ Nutmeg (grated)
- 55g Palm Sugar
- 40g Fish Sauce
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