Recipes > Bernard Guillas > Maine Diver Scallop Sahimi

Maine Diver Scallop Petals Sahimi Chef Bernard Guillas
Maine Diver Scallop Petals Sahimi Chef Bernard Guillas

Maine Diver Scallop Sashimi

Micro Sea Grass™

Micro Sea Grass™

Micro Sea Grass™ is the perfect companion for ocean-based cuisine. With its tender and succulent texture, this unique microgreen offers a slightly salty and savory flavor that enhances any dish. Experience the micro version of the beloved Petite® Sea Grass™, bringing a taste of the sea to your culinary creations.

Tiny Veggies™ Radish

Tiny Veggies™ Radish

Tiny Veggies™ Radish are incredible bright red radishes come in a miniature size with crunchy leaves attached. Savor their pungent and peppery flavor that adds a delightful kick to any dish. Steam and serve them as part of an hors d'oeuvre or enjoy them as a fresh and tasty side dish. Slice these tiny radishes and elevate your mixed green salads, garnish fruit platters, or add a satisfying crunch and a touch of spice to upscale tacos. As a bonus, radishes provide a good source of vitamin C, contributing to your overall well-being.

Petite® Lucky Shamrock Mix™

Petite® Lucky Shamrock Mix™

Petite® Lucky Shamrock Mix™ has extraordinary lucky three, four and five-leafed clovers! This mix of beautifully patterned green leaves and rich purple leaves is perfect for St. Patrick's Day! Top meat and poultry entrees or use as a beautiful edible bed for seafood. Dress up cakes and upscale pastries or float on soups. This Shamrock is also deal for cocktails and salads. Add a touch of luck to your plate!

Begonia Flower Pink

Begonia Flower Pink

Begonia Flower Pink provide a delightful burst of flavor that brings a pleasantly tart, juicy, and succulent sensation to your taste buds. Its bright pink petals, adorned with a vibrant yellow center, elegantly rest on delicate pink stems, meticulously chosen from a myriad of varieties to ensure the perfect flavor. Elevate your desserts as its pink hue complements foods of any color and provides a charming enhancement for Valentine's dishes. Experience a fresh citrus burst in seafood creations and adorn fruit cocktails with the vibrant and flavorful Begonia Flower Pink.

Micro Sea Grass™

Micro Sea Grass™

Micro Sea Grass™ is the perfect companion for ocean-based cuisine. With its tender and succulent texture, this unique microgreen offers a slightly salty and savory flavor that enhances any dish. Experience the micro version of the beloved Petite® Sea Grass™, bringing a taste of the sea to your culinary creations.

Flowers Crystals Fennel

MAINE DIVER SCALLOP SASHIMI

Ingredients

  • Micro Sea Grass™
  • Tiny Veggies™ Radish
  • Borage Blossom
  • Petite® Lucky Shamrock Mix™
  • Begonia Flower Pink
  • Flower Crystals® Fennel

SASHIMI:

  • 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

PRESENTATION:

  • 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

Instructions

SASHIMI:
  1. Freeze scallops 30 minutes before use to facilitate slicing by firming flesh. Combine remaining sashimi ingredients in small mixing bowl. Cover. Refrigerate 10 minutes. 
  2. Strain marinade through fine sieve into baking dish. 
  3. Place scallops on cutting board. Cut each scallop into 5 slices crosswise about 1/8 inch thick. Transfer all slices to marinade. Let stand 2 minutes.
ASSEMBLY
  1. Peel watermelon. Cut into planks 5 inches long by 2 inches wide by ¼ inch thick. Lay onto center of chilled serving plate.
  2. Dust watermelon with hot chili pepper powder.
  3. Overlap 5 scallop slices across watermelon. Spoon scallop marinade atop. Sprinkle with sea salt.
  4. Place Micro Sea Grass™ atop scallop. Spoon trout roe atop.
  5. Plate the Tiny Veggies™ Radish (halved), Borage Blossom, Begonia Flower Pink, Petite® Lucky Shamrock Mix™, Fennel Flower Crystals® and almond dukkah. 
  6. Drizzle with lemon oil.
  7. Squeeze a line of carrot ginger puree and tangerine beet puree onto plate.