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Scallop Filo with Truffle Yuzu Sauce


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Serves 1-2 | Prep Time 15 | Cook Time 3-5

Ingredients

Scallop Filo with Truffle Yuzu Sauce Recipe
Scallop- 1-3 pieces
Kataifi Shredded filo- 1 box
Salt and Pepper- As Needed

Truffle Yuzu Sauce
Chinese Black Truffle- 3 oz.
Yuzu Juice- 3 oz.
Grape Seed oil- 1 oz.
Soy Sauce- 4 oz.
Salt and Pepper- As needed
Chive- As garnish


Preparing the Scallop


Season the scallop on both sides with some salt and pepper. Once you do that, wrap the scallop with the shredded filo. Dont overwrap it! If you layer it too much, once it hits light brown in the oil, the filo close to the scallop will not be fried.



Tip:Scallop is a very delicate seafood and cooks very fast. Make sure to keep the scallops nice and cold. As soon as you drop the scallop in a pot of Canola Oil you want the filo to be light brown with a crunch and the scallop not to be overcooked.



Preparing the Sauce


Use a microplane or zester to shred the truffle.Add all ingredients in a blender and make sure to have all the products combined and emulsified. Season to your liking! don't forget to garnish with the chive and some truffle!


Pairs Well With


Notes

Inspired by Chef Nobu.

The truffle yuzu sauce compliments the scallop wrapped in crisp filo bringing a savory and sour flavor to the tongue.

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