Hokkaido Raw Scallop
  1. For the Avocado Puree: Place all ingredients into vita mix and blend till smooth. Pass puree through a fine mesh tamis.

  2. For the Koji-Calamansi Vinaigrette: Combine all ingredients into baine marie and buzz till well incorporated. Pass through a chinois and keep cold.

Course🍤Appetizer

Diets🌾Gluten-free🥩Carnivore...

Category🐟Seafood

Cuisine🇯🇵Japanese

Occasions🍾Fine Dining🎉Special Occasion

Season☀️Summer

DifficultyMedium ⏰

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