Raw Scallop Amuse Bouche 💋
Blood Orange Emulsion 🍊
A pristine day-boat scallop with a vibrant blood orange emulsion makes an exquisite and sophisticated amuse-bouche, combining the delicate sweetness of the buttery scallop with the lively, citrusy zing of the blood orange. This elegant bite certainly exemplifies the essence of an amuse-bouche: a small yet impactful introduction to the meal.
Raw Scallop Amuse Bouche Recipe
Blood Orange Emulsion
- 2 T. fresh-squeezed blood orange juice
- 4 T. excellent fruity olive oil, plus more for drizzle
- 2 t. lemon juice
- 1/2 t. fish sauce (such as Red Boat)
- 1/2 t. spicy red chile, finely chopped
- 1/8 t. superfine sugar
- 1/8 t. fine sea salt
Blend ingredients in a small container with an immersion blender. Taste for seasoning (acid, sugar, salt).
Makes enough for 6 sea scallops.
One Magnificent Bite
To Plate
- sushi-quality day-boat sea scallops (side muscle removed)
- chives, finely chopped
- maldon sea salt flakes
Submerge cold scallops in the blood orange emulsion for 5 minutes. Place each single scallop on a shell, or little appetizer plate, or serving spoon. Ladle about a tablespoon of emulsion over each scallop. Drizzle with a few drops of olive oil. Top each scallop with chives and flaky salt. Serve immediately.
Notes
Don’t skimp on the chives and flaky salt topping, they add a savory/salty flavor and crunchy texture explosion in the mouth while balancing the citrusy/sweet/spicy emulsion.
Blood oranges are in season in the USA December through June. We are at the tail end of the season right now (June).
Coarse Himalayan pink salt is used to stabilize the shell on the plate.