Name: Himalayan Pink Salt Cured Scallops with Yuzu Kosho Spheres, Smoked Avocado Crema, and Black Sesame Brittle
Prep time: 45 min
Cook time: 10 min
Total time: 2 h 40 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 12 large U/8 or U/10 dry-packed sea scallops (approx. 340-370g / 12-13 oz total weight); 15g (1 tablespoon) Himalayan pink salt, fine grain; 10g (2 teaspoons) granulated sugar; 2g (1/2 teaspoon) lemon zest, finely grated; 1g (1/4 teaspoon) white pepper, freshly ground; 100ml (3.4 fl oz) mineral water or filtered water (for alginate solution); 1.5g (approx. 1/2 teaspoon) sodium alginate (food grade); 50g (1.8 oz) yuzu kosho paste (green or red); 50ml (1.7 fl oz) filtered water (to dilute yuzu kosho); 500ml (17 fl oz) filtered water (for calcium bath); 2.5g (approx. 1/2 teaspoon) calcium chloride (food grade, or calcium lactate gluconate at 5g); 2 ripe Hass avocados, halved and pitted (approx. 300g / 10.5 oz flesh); 30ml (2 tablespoons) fresh lime juice; 15g (1 tablespoon) extra virgin olive oil; 5g (1 teaspoon) Diamond Crystal kosher salt (or 1/2 tsp fine sea salt); 0.5g (pinch) white pepper, freshly ground; Wood chips for smoking (e.g., applewood, pecan), for a smoking gun or cold smoker; 100g (1/2 cup) granulated sugar; 30ml (2 tablespoons) water; 25g (2 tablespoons) black sesame seeds, toasted; 5g (1 teaspoon) unsalted butter; 2g (1/2 teaspoon) baking soda; 1g (1/4 teaspoon) flaky sea salt (e.g., Maldon); Micro cilantro leaves, for garnish

Magic Sous

Himalayan Pink Salt Cured Scallops with Yuzu Kosho Spheres, Smoked Avocado Crema, and Black Sesame Brittle — Magic Sous