March 10, 2008
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 taste, salt and pepper
Avocado Tuna Sashimi:
16 oz. sushi grade A ahi tuna
2 California Avocados
1 cup soy sauce
¼ cup brown sugar
Avocado Yuzu Emulsion:
5.5 oz. avocado pulp
(without seed or peel)
1 oz. yuzu rice vinegar
1 oz. lemon-flavored oil
2-3 oz. ice water
to taste, salt and pepper
For Diver Scallop/Pickled Watermelon: Cut watermelon into ¼” rings. Proceed to cut rings into 2¼” squares. In medium bowl, mix rice wine vinegar and sriracha sauce. Place watermelon into rice wine mixture, and place in refrigerator. Marinate watermelon no longer than 30 minutes. Season and sear scallops on high heat until they are golden brown on both sides. Remove from heat and let rest.
For Avocado Tuna Sashimi: Slice ahi tuna into 12 1⁄16” pieces. Remove avocado pit and slice avocado crosswise into 1⁄8” to 1⁄16” half-moon pieces. Reserve remainder of avocado for avocado emulsion. In small sauce pot, mix soy sauce and brown sugar. Reduce until it’s a syrupy consistency. Cool to room temperature.
For Avocado Yuzu Emulsion: In kitchen blender, add diced avocado, yuzu rice vinegar, lemon-flavored olive oil and ice water (1 oz. at a time). Pluse blender; add water if needed, and puree until smooth. Season with salt and pepper.
To plate: Choose a plate that is conducive to a duo appetizer as shown in photo. Place hot scallop on cold pickled watermelon. Top scallop with micro mix; drizzle lemon oil around. In center of plate, place tablespoon-sized dollop of avocado emulsion and pull spoon through it. Next, layer avocado and ahi sashimi. Put a dot of sriracha on avocado. To finish dish, drizzle soy reduction into space between avocado and ahi.
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