Appetizer

Vieira Cruda con Aire de Espuma de Cítricos Quemados y Caviar de Lima

Name: Vieira Cruda con Aire de Espuma de Cítricos Quemados y Caviar de Lima
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 large diver scallops (about 200g total), muscle removed; 1 lemon, halved; 1 orange, halved; 0.5 small grapefruit, halved; 100ml heavy cream (very cold); 30ml Japanese dashi stock (cold); 2g agar-agar powder; 100ml fresh lime juice; 400ml calcium chloride bath solution (for spherification); 10ml Spanish extra-virgin olive oil; fine sea salt and white pepper; 2g lecithin powder; handful of oak or applewood chips (for smoking); fresh micro dill and shiso leaf for garnish

Sliced raw diver scallop—so fresh it's nearly translucent—is dressed with a sophisticated burnt citrus air (lemon, orange, and grapefruit smoked in house and transformed into an ethereal mousse) and finished with lime caviar pearls that burst with bright acidity on the tongue. A revolutionary technique that transforms familiar flavors into restaurant theater.

320cal per serving 7gprotein 26gcarbs 24gfat 30min prep 15min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this