Passion Fruit Yuzu Scallop Crudo by Madelinethekitchen

Ingredients

• 225g (8 oz) hokkaido scallops or sea scallops, thinly sliced
• 2 tbsp passion fruit pulp (about 1 passion fruit)
• 1 tsp yuzu kosho
• 1 tbsp extra virgin olive oil
• 1/2 tsp flaky sea salt
• 1 tsp microgreens or thinly sliced chives for garnish

Instructions

1. Slice the scallops into thin, uniform rounds using a very sharp knife and arrange them in a single layer on a chilled serving plate.
2. Whisk together the passion fruit pulp, yuzu kosho, and olive oil in a small bowl until emulsified.
3. Drizzle the dressing evenly over the scallops immediately before serving to maintain the texture.
4. Sprinkle with flaky sea salt and garnish with microgreens or chives.