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.
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.