Scallop Tiradito

serves three
Ingredients

3 scallops
1/2 cucumber
Coriander leaves
Chili paste
Salt flakes
2 tsp yuzu juice, freshly squeezed
1 Tbsp and 1 tsp lemon juice, freshly squeezed
Method

Extract the scallops from their shells, remove the innards and beard, and take off the frilly membrane. Aim to cut each scallop across its depth, into three slices (depending on its size). Slice the cucumber into very thin discs.
To serve: Carefully arrange the cucumber slices in the middle of a serving plate. Surround the cucumber with up to seven scallop slices. On each slice, place some coriander leaves and a little dollop of chilli paste, then sprinkle with salt flakes. Make a yuzu lemon sauce by mixing the yuzu and lemon juices, and carefully pour it around the scallops.
Nobu Miami is located at 4525 Collins Avenue.