Shattered Citrus Scallop with Frosted Grapefruit

"A single scallop, citrus-cured in blood orange, lemon, and yuzu—sharp, clean, and unexpectedly complex. It’s served chilled, topped with a paper-thin frozen grapefruit shard that cracks instantly when touched—like the final snap of a friendship breaking clean.Beneath it: a subtle sea foam made of cucumber and lime, barely there, like the ghost of what you used to be.The dish arrives on a white, angular plate with no garnish—just negative space and intent."

Sean.Mahoney06

creator

7/13/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

A singular, luxuriously cured scallop elevated by a vibrant trio of blood orange, lemon, and yuzu acids. Chilled to perfection, it’s adorned with an ethereal, paper-thin shard of frozen grapefruit that cracks delightfully on touch, revealing layers of sharp, clean complexity. Nestled atop a whisper-light cucumber-lime sea foam, this dish embodies subtlety and contrast, served starkly on a white angular plate — a poignant gesture in culinary minimalism.

scallop citrus frozen foam minimalist seafood

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Name: Shattered Citrus Scallop with Frosted Grapefruit
Yield: 1
Ingredients: 1 large fresh sea scallop, cleaned and muscle removed; 1 tbsp freshly squeezed blood orange juice; 1 tbsp freshly squeezed lemon juice; 1 tsp freshly squeezed yuzu juice; 1 tbsp granulated sugar; 1 tsp sea salt; 1/2 cup peeled, seeded cucumber, roughly chopped; 1 tbsp fresh lime juice; 1/8 tsp soy lecithin powder (for foam); 1/2 grapefruit, thinly sliced (for shard); 1 tsp water (for grapefruit shard)

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