Crudo Vieiras y Mandarina

• 2 oz of scallops
• 3 Satsuma mandarin segments
• 2 tbsp Satsuma mandarin jus
• 2 tbsp lemon juice
• 1 lemon zest
• 1 Satsuma mandarin zest
• 1 turnip
• Aleppo pepper
• Arbequina olive oil.

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Before service:

• Cut the scallops in 1/8 inch slices - wet your knife before cutting the scallop to get the cleanest cut. plate 2 oz, wrap with plastic film, stuck up with corks.
• Peel and cut the turnip in 1/16" slices, place in iced water.
• Make mandarin and lemon juice before service.
• Remove segments from mandarin. Clean the white part as much as possible.

Final presentation:

• Unwrap the plate of scallops.
• Season the scallops with Maldon salt
• Drizzle scallops with mandarin and lemon juice
• Cut the mandarin segments in half lengthwise and place on top of the scallops. (6 pieces)
• Place turnips slices on top
• Zest mandarin and lemon on top
• Sprinkle aleppo pepper on top
• Finish with arbequina olive oil on top

• Turnips should be done per service. Cut what you need for one service. Use leftovers for Family.
• Mandarin and lemon juice made fresh per service.