Pink Grapefruit & Green Yuzu Kosho-Cured Hokkaido Scallop Bowl

Instructions

1. 1

   In a medium saucepan, combine 1 cup dry white quinoa, 1.75 cups kombu dashi, 0.5 tbsp toasted sesame oil, and 0.25 tsp fine sea salt. Bring to a boil over medium-high heat, cover tightly with a lid, reduce heat to low, and simmer undisturbed for 15 minutes until liquid is absorbed.

   18 min

   Tip: Cooking quinoa directly in dashi infuses natural glutamic acid straight into the grain, giving you an earthy, umami base instead of bland water-cooked grains.

2. 2

   Toss 1 small fennel bulb and 1 Persian cucumber with 3 tbsp rice vinegar, 1 tbsp mirin, and 0.25 tsp fine sea salt in a shallow bowl. Massage gently with your fingertips and set aside to quick-pickle.

   5 min

   Tip: Paper-thin cuts ensure the cell walls break down rapidly in the vinegar solution, creating that crisp sunomono snap in under 10 minutes.

3. 3

   In a non-reactive ceramic or glass bowl, whisk together 0.33 cup fresh pink grapefruit juice, 2 tbsp fresh lime juice, 1.5 tsp green yuzu kosho, 1.5 tbsp shiro shoyu, and 0.5 tsp grated fresh ginger until the yuzu kosho is thoroughly emulsified.

   4 min

   Tip: Grapefruit brings softer malic acid and pleasant bitter grapefruit aromatics (nootkatone), mellowing the sharp bite of pure lime juice so the sweet scallop flavor stays front-and-center.

4. 4

   Slice 12 oz sashimi-grade Hokkaido sea scallops horizontally into 1/3-inch thick discs. Submerge the sliced scallops into the prepared citrus curing liquid, gently folding so every slice is coated. Let cure at cool room temperature for exactly 8 minutes.

   8 min

   Tip: Watch the clock closely: at 8 minutes, the acid slightly coagulates the outer surface proteins into an opaque, silky bite while preserving a translucent, sweet raw core. Longer than 10 minutes, and the texture turns stringy.

5. 5

   Heat a heavy cast-iron skillet over medium-high heat with the remaining 1 tbsp toasted sesame oil. Lay 1 firm avocado wedges into the hot pan and sear undisturbed for 90 seconds until a deep golden crust forms. Flip and sear the other side for 60 seconds, then remove from heat and season with remaining 0.25 tsp fine sea salt.

   4 min

   Tip: Hard-searing avocado creates smoky caramelized notes that anchor the bright acidity of the cured shellfish.

6. 6

   Remove the lid from the quinoa and fluff vigorously with a fork. Let stand uncovered for 2 minutes to allow trapped steam to escape, preventing the grains from turning soggy.

   2 min

   Tip: Letting the steam dissipate keeps each grain distinct, ready to drink up the cured scallop juices without clumping.

7. 7

   Divide the warm dashi quinoa among serving bowls. Arrange the seared avocado wedges and drained fennel-cucumber sunomono around the edges. Lift the citrus-cured scallops from the marinade and fan across the center. Spoon 2 to 3 tablespoons of the residual grapefruit-yuzu marinade over everything, then garnish with 1 tbsp toasted white and black sesame seeds and 6 fresh shiso leaves.

   4 min

   Tip: The contrast between the warm, nutty grain base and the chilled, acid-snapped scallops is where the magic lives—serve immediately!