Translucent rounds of scallop on a chilled plate, a few pink peppercorns, then a thread of luminous citrus: Domaine Salvator’s Yuzu Olive Oil, Provençal Aglandau infused with yuzu from Oita, Japan, is a refined finishing oil for raw seafood.
Serves 2 · 15 min
- Slice 6 very fresh sea scallops into thin rounds.
- Arrange them on chilled plates.
- Season with fleur de sel and drizzle with the yuzu olive oil.
- Finish with chives and a few pink peppercorns, and serve immediately.
The star of this recipe: Yuzu Olive Oil, by Domaine Salvator.
