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Ginger Scallop Aguachile with Wasabi Glazed Wonton Chips

Ginger Scallop Aguachile with Wasabi Glazed Wonton Chips

This Ginger Scallop Aguachile features tender slices of scallops cured in lime juice and tossed in a ginger-spiked cucumber and jalapeno puree served with minced honey dew melon and crunchy Asian pear.
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Prep Time 25 minutes
Cook Time 15 minutes
Curing Time 45 minutes
Servings: 4
Course: Appetizer, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 454g (1lb) Scallops sliced thinly
  • 2 limes juiced
  • 1 mini cucumber cut into chunks
  • 2 cloves garlic peeled
  • 1 (1-inch) knob ginger cut into chunks
  • 1-2 jalapeños cut into chunks
  • ⅓ cup fresh cilantro tightly packed
  • ½ tsp kosher salt
  • 2 tbsp olive oil
  • 1 tbsp ponzu sauce**
  • ¼ honeydew melon rind removed and minced
  • ½ Asian pear minced
  • garlic chive blossoms for serving, optional
Wasabi Glazed Wonton Chips
  • 200g (7oz) wonton skins cut in half on the diagonal
  • 1 tbsp wasabi paste
  • 2 tbsp honey
  • neutral oil for frying
  • black sesame seeds for sprinkling

Equipment

  • Food Processor
  • Large Cast Iron Skillet

Method
 

  1. Place the scallops in a bowl and add the lime juice. Toss to coat. Cover and transfer the bowl to the fridge. Let chill for 45 minutes.
  2. While the scallops are curing, you can get to work on the wonton chips. Place the honey and wasabi in a small bowl and whisk to combine. Set it aside.
  3. Heat 2-inches of neutral oil in a large cast-iron skillet to 350°F. Add the wonton skins 7-8 at a time and fry until golden, flipping once halfway through. Transfer the wontons to a cooling rack over a small baking sheet to drain.
  4. When just cool enough to handle, brush each chip with the wasabi honey glaze and sprinkle with black sesame seeds. Repeat with the remaining wonton skins and set them aside to cool completely.
  5. Place the cucumber, ginger, garlic, jalapeños, cilantro, and salt in a large food processor. Blitz until the mixture resembles mulch. With the food processor running, stream in the olive oil and the ponzu sauce. Transfer the sauce to a bowl and set it aside.
  6. Drain the cured scallops and place them in a bowl. Add the cucumber puree, 1/2 of the melon, and 1/2 of the pear, and toss to disperse. Top the mixture with the remaining melon and pear and garnish with garlic chive blossoms. Serve immediately with a bowl of the Wasabi Glazed Wonton Chips.

Notes

** If you can't find ponzu sauce, substitute it with soy sauce and a squeeze of lemon juice.