Taste the wild. Savor the origin.

A minimalist preparation that honors the purity of premium scallops. Golden sear, bright citrus, and delicate herbs - this dish is all about balance. Serve on the half shell for a striking presentation. 

Ingredients (Serves 2)

• 6-8 small to medium scallops, rinsed and patted dry
• 1 tbsp olive oil or unsalted butter
• Pinch of sea salt
• Pinch of black pepper
• Zest of 1/2 lemon or grapefruit
• 1 tsp lemon juice
• Fresh herbs (microgreens, dill, or parsley) for garnish

Cooking instructions

1. Prep scallops: Rinse and pat dry scallops with paper towels - this ensures a crisp sear.
2. Heat pan: Warm olive oil or butter on a skillet over medium-high heat until shimmering.
3. Sear scallops: Place scallops in the pan without crowding. Sear for 1 1/2 to 2 minutes per side until golden brown and just opaque in the center. Avoid overcooking. 
4. Finish with citrus: Remove from heat. Add lemon juice and zest to the pan, swirling gently to coat. 
5. Plate and garnish: Serve scallops on the half shell or a warm plate. Top with fresh herbs and a final drizzle of pan juices. 

Serving Notes

• Pair with chilled white wine or sparkling water with citrus peel.
• Ideal as a stater or light main - especially when plated with grapefruit segments or shaved fennel. 

A delicate fusion of sweet mango and wild Patagonia snow crab, wrapped in a silky roll that celebrates freshness and finesse. This no-rice sushi-style preparation highlights the natural sweetness of the crab with tropical brightness and clean Japanese technique. 

Ingredients (Makes 2 rolls)

• 6 oz. Patagonian snow crab meat, gently shredded
• 1 ripe mango, peeled and thinly sliced
• 1 tbsp Japanese mayo or plain mayo
• 1 tsp lemon juice
• Pinch of sea salt
• Optional: microgreens, shiso leaves, or sesame seeds for garnish. 

Assembly instructions

1. Prep filling: In a bowl, gently mix crab meat with mayo, lemon juice, and a pinch of salt. Keep chilled. 
2. Slice mango: Use a mandoline or sharp knife to slice mango into long, thin ribbons. They should be flexible enough to roll without tearing. 
3. Form rolls: Lay 2-3 mango slices slightly overlapping on a clean surface. Place a spoonful of crab mixture at one end and roll tightly into a cylinder. 
4. Garnish and serve: Top with microgreens, sesame seeds, or a sliver of shiso. Serve chilled, ideally on a ceramic plate or shell for visual impact. 

Serving Notes 

• Pair with chilled sake, yuzu soda, or sparkling water with citrus peel. 
• Ideal as a light appetizer or part of a seafood tasting flight.