Scallop Crudo with Yacon Root

Scallop Crudo with Yacon Root

Sarah MickeyAll Recipes, Scallop Recipes, Yacon Root Recipes, Yuzu Recipes Leave a Comment

Scallop Crudo with Yacon Root

Serves 4 as an appetizer

The sweet, faintly Asian pear-esque flavor of yacon root pairs beautifully with the natural sweetness scallops and floral notes in yuzu juice.

  • 1/2 cup Pineapple, finely diced
  • 1/2 pound Sea Scallops
  • 2 tbsp Tamari Soy Sauce
  • 2 tbsp Yuzu Juice, divided
  • 2 tbsp Mirin or Cooking Sake
  • 1 tsp Light Sesame Oil
  • 1 Yacon Root
  • Juice of half a Lemon
  • Finishing Salt
  • Edible Flowers to garnish, optional


  • Preparation:


Finely dice the pineapple.


Optional: If you have a chamber vacuum, you can create compressed pineapple just by sealing the cubes of pineapple under pressure in the vacuum sealer. Leave them pressurized in the sous vide bag for 1 hour. If you don’t, the pineapple will still be a lovely garnish without this fancy business.


Place the scallops in a resealable plastic bag and freeze for 20 minutes to allow for easier slicing.


Peel the yacon root, and immediately slice it into 1/8 inch coins with a sharp knife or a mandolin. Toss or brush the sliced yacon right away with 1 tbsp of the yuzu juice to keep it from oxidizing.


Mix the remaining 1 tbsp of yuzu juice with the tamari, mirin, and sesame oil in a shallow container.


Using a very sharp and thin-bladed knife, cut the scallops horizontally into 3-4 coins each. Place them in the marinade for two minutes. Flip them over and leave them for 2 more minutes.


Place the coins of yacon root on the plate, topping with the scallop coins. Squeeze a bit of fresh lemon juice over in a quick line. Garnish with the cubed pineapple, a scattering of finishing salt, and edible flowers, if desired.

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