- 12 scallops, large and sushi grade
For the Aguachile:
- 2 tablespoons olive oil
- 2 tablespoons ginger juice
- 2 tablespoons lime juice
- 2 tablespoons yuzu juice
- 1/2 cup cucumber juice
- 2 tablespoons cucumber, diced
- 2 tablespoons red onion, minced
- 2 tablespoons cilantro stems, minced
- 2 tablespoons basil seeds
- 1 teaspoon sea salt
For the avocado puree:
- 1 avocado
- 4 tablespoons lime juice
- 1 serrano chile
- 1 tablespoon cilantro, chopped
- 2 teaspoons sea salt
For the garnish:
- 2 tablespoons black sesame oil
- 20 basil sprouts
- 4 marigold flowers (only petals)
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- Saturated fat2.09g
- Trans fat0.0g
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This recipe is brought to you by our friends at Stella Artois.
Fall may welcome signature flavors like cinnamon, pumpkin, squash, and apple, but it’s also the season for seafood. Chef Daniela Soto-Innes stuns with this refreshing Scallop Aguachile, featuring citrusy notes of lime and yuzu against a decadent and silky avocado puree. The kick of serrano chile and peppery basil bring this dish together as the perfect appetizer for any high-end dinner party. Enjoy!
Prepare the scallops:
- 1Slice each scallop into 4 pieces. Each portion has a total of two scallops.
Make the aguachile:
- 1Mix all liquids, add basil seeds, and let them bloom for 5 minutes.
- 2After seeds are bloomed, add minced cucumber, onions, and cilantro stems.
Make the avocado puree:
- 1Blend all ingredients and transfer to a plastic container. Chill in the refrigerator.
- 1Place a dollop of avocado puree on 6 cold plating bowls.
- 2Cover puree with sliced scallops (creating a circle that looks like a flower).
- 3Add 4 tablespoons of aguachile on top of the scallops.
- 4Finish with four drops of black sesame oil.
- 5Garnish with fresh basil and marigold petals .