What better time for a luxurious treat than the holidays? This dish brought together flavors of Japan and Australia with fresh seafood from the United States to be part a sweetly decadent Christmas Eve tradition from Italy. It would work just as well on New Year’s Eve too.
The Nantucket bay scallops were like candy, while the Santa Barbara sea urchin was smooth and creamy. The Shanley Farms finger limes added bursts of citrus while the tobiko added color and wonderful saline pops. The shiso added green as well as its own inimitable flavor. All was united with the sweet and salty citrus of the yuzu ponzu from Maruhara & Co. The seafood was purchased from The Lobster Place at Chelsea Market in NYC.
[amd-recipeseo-recipe:5]
