Famous Japanese chef Nobu Matsuhisa shares his recipe for Scallop Tiradito.
80g scallops
12 coriander leaves
12g rocoto
20g black salt
90ml yuzu lemon
Yuzu lemon
30ml yuzu juice
60ml lemon juice
1 Thinly slice the scallops into 12 pieces and arrange them onto a plate. Place a coriander leaf on each sliced scallop.
2 Place a ‘spot’ of rocoto onto each coriander leaf.
3 Serve with yuzu lemon dressing and black salt.
