Easy Scallop and Apple Aguachile
Corwin created this dish for Top Chef ™ Season 22. This simplified version keeps the cold acid-cure on the scallops and the bright green-apple-and-chilli sharpness that define an aguachile. Yuzu and mirin do the heavy lifting that made the original sing, balancing floral citrus against gentle sweetness and heat. Swapping agar for gelatine makes the apple set foolproof for the home cook.
- Time: 100 min
Source: Relaxed Recipes
Ingredients
- FOR THE APPLE SET
- powdered gelatine
- cloudy apple juice
- lime juice
- of salt
- FOR THE APPLE-CITRUS DRESSING
- fresh lime juice
- yuzu juice
- light soy sauce
- mirin
- Granny Smith apple, juiced
- scotch bonnet pepper, very finely minced
- FOR THE AGUACHILE
- large sea scallops, side muscle removed
- scotch bonnet pepper, seeded and very finely minced
- sea salt
- Granny Smith apples
- Microgreens or thinly sliced spring onion, to garnish