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 ...

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.