Recipe by Arlo Communal
Time: 15 minutes
6 sashimi grade scallops
6 zucchini flowers
1 tsp yuzu kosho
½ tsp chardonnay vinegar
1 tsp lemon juice
2 basil leaves
2 tsp extra-virgin olive oil
Salt to taste
First, pat the scallops dry and season lightly with salt. This will start the quick curing process and give the scallops a pleasant texture. Place in the fridge. Next, pick the zucchini flowers off their respective bodies and remove the heart (yellow, fibrous part found inside the flower). Chop the fruit of the zucchini into 1/2 cm cubes and place into a mixing bowl. Season the zucchini with salt, olive oil, lemon juice and chardonnay vinegar. Taste for balance and set aside.
Next, julienne the basil leaves. Remove the scallops from the fridge. Smear each scallop with a tiny amount of yuzu kosho and place a pinch of basil on top. Wrap each seasoned scallop in the zucchini flower, making sure to keep the natural shape of the flower in tact.
To serve, place the wrapped scallops onto a plate and dress with the chopped zucchini mixture.
Arlo is an exercise in intimate and dynamic communal dining based in Sydney, Australia.
Arlo is shaped by a love for design, music, and good food. Three mates - Cal, Tobi and Miles, serve up seasonal, satisfying and expressive food alongside organic, biodynamic, and sustainable wines for our guests.