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Kevin Godbee posted an update
Hokkaido Scallop Tiradito with Citrus-Soy Serrano Sauce, Sweet Potato Purée, and Avocado.
Sol Damiani, Mercedes Delgado de Miguel and 5 others10 Comments-
Level:
Scoolinary Team
The presentation is impeccable, and the colors of the avocado, radish, and sweet potato purée create a beautiful contrast with the scallops. I can imagine that the combination of the serrano sauce with the citrus really enhances the flavor of the seafood.
What inspired you to create this recipe?
Thank you for sharing such a creative and skillful dish it’s a pleasure to see it.1-
@sussan_scoolinaryteam Thank you, Sussan! I had the sauce leftover and the scallops that I needed to use.
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Very nice.
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@judyrusselllive-com-au Thank you!
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Plato estrella 😉
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@jeremierebeccai Gracias!
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Level:
Sous Chef
Estupendo plato
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@mercedesminayapalaciosgmail-com Gracias!
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Level:
Scoolinary Team
A true balance of freshness, elegance, and precision 👌.
The scallops are beautifully cut, and the plating with radish, avocado, and sweet potato purée creates vibrant color contrast while keeping a clean, refined style. The citrus-soy serrano sauce adds that essential punch of brightness that makes a tiradito shine.
Did you torch the scallops slightly or leave them fully raw? Both ways work wonderfully here, but the sauce seems like it would enhance their natural sweetness perfectly. 🌊✨1-
@soldamiani Thank you, Sol. I left the scallops raw.
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