Scallop Ceviche with Yuzu Soy Marinade and Mango Salsa with Celery 

Wine match suggestion: Sauvignon Blanc

Serves 4 / Prep 40 minutes / Marinate 4-6 hours

Method

1. Clean the scallops and season with salt. Sear the sides of the scallops in a hot pan. Cool completely and set aside.
2. Dice the mango, pineapple, Korean melon, celery, shallots, mint, and chives. Zest the limes and combine with the diced ingredients. Mix with olive oil, salt, and lime juice to make the salsa.
3. Simmer kombu in water to make a broth. Add katsuobushi, remove from heat, and let steep for 10 minutes. Strain. Add soy sauce and salt to the broth. Cool, then add yuzu juice, lemon juice, and vinegar to make the marinade.
4. Marinate the seared scallops in the yuzu marinade for 4-6 hours in the refrigerator.
5. Blanch pennyroyal in boiling water, cool, and squeeze out excess water. Blend with canola oil until smooth. Strain through cheesecloth overnight to make pennyroyal oil.
6. Use a mandoline to thinly slice the thick celery stalk. Thinly slice the chili pepper and bell pepper. Soak in ice water for 30 minutes to reduce spiciness. Drain and set aside.
7. Slice the marinated scallops into 3 pieces each. Arrange 6 slices on each plate. Top with mango salsa, pennyroyal oil, sliced celery, chili pepper, bell pepper, and a dollop of yogurt.