Together, the flavors are both punchy and soft, showcasing the fresh, pillowy texture of the scallops. With hints of garlic, ginger, chile, and cilantro, the crudo becomes an impressive dish ...

Place about a teaspoon of apple purée on both plates. Clean the scallops, then slice them in half horizontally, and set 4 halves on each plate around the apple purée. With the tip of a small ...

From pasta to purée, scallops are a surprisingly versatile ... schedule or stretch your culinary muscles with a consommé or crudo. If you're looking for something simple but don't want to ...

A citrus scallop crudo was next, with Lesniak noting the prominent citrus flavor in the dish. A tuna tartare tostada closed out the sampling, with Lesniak saying the dish tasted "very mild" and ...

Soak scallops in cold water for 20 minutes. Strain, and pat dry. Remove pits from umeboshi, and mince into a paste. Combine umeboshi with olive oil and balsamic vinegar in a small bowl.