Smoked Far Eastern Scallop on Peach Wood with Ponzu Sauce
1 serving
15 minutes
Smoked Far Eastern scallop on peach wood with ponzu sauce is a true gastronomic art of Pan-Asian cuisine. The tender sea scallop, carefully infused with the smoke of peach wood, acquires a subtle fruity aroma and a light sweet note. The ponzu sauce, balancing freshness and spiciness, highlights the natural sweetness of the scallop, while flying fish roe adds a crunchy texture and an exquisite marine accent. The dish embodies the Japanese pursuit of flavor harmony, where each ingredient plays its role in creating a layered gastronomic pleasure. Serving on slices of peach wood makes the presentation refined, while sorrel completes the composition with a light sour note. It is the perfect dish for gourmets seeking sophistication and new taste experiences.
1
Rinse the scallop under cold water and dry with a paper towel. Lightly coat the scallop with olive oil. Season with salt and pepper to taste.
- Scallops: 40 g
- Olive oil: 8 ml
- Sea salt: to taste
- Freshly ground white pepper: to taste
2
Prepare the smoking gun according to the manufacturer's instructions. Place the smoking chips in the designated area of the smoking gun. Put the scallop on the rack. Smoke the scallop for 5-7 minutes, ensuring it doesn't dry out. Smoking time may vary depending on the device's power and the desired intensity of the smoky flavor.
- Scallops: 40 g
3
Place slices of peach wood on a plate. Put smoked scallop on top. Gently drizzle ponzu sauce over the scallop. Garnish with flying fish roe and sorrel leaves.
- Scallops: 40 g
- Ponzu sauce: 60 ml
- Flying fish roe: 5 g
- Wood sorrel: 1 g