Chef Big DA high-concept appetizer featuring cold-smoked sea scallops, crisp guanciale, and a vibrant green apple and yuzu emulsion.
Place the cleaned scallops on a wire rack over a tray of ice. Cold smoke using applewood chips for 30 minutes, ensuring the temperature stays below 80°F to maintain the raw texture.
If you don't have a cold smoke generator, use a handheld smoking gun under a cloche.
In a cold pan, add the diced guanciale. Render over medium-low heat until the fat is transparent and the meat is golden and crispy. Strain and reserve the fat.
Save that liquid gold guanciale fat for a later pasta project.
Combine green apple juice, yuzu juice, and minced shallots in a high-speed blender. With the motor running, shear in the xanthan gum to create a stable, high-viscosity emulsion.
The emulsion should be vibrant green; pass through a chinois for a Michelin-grade finish.
Slice the cold-smoked scallops into thin carpaccio-style rounds. Arrange in a circular pattern on a chilled plate.
Dot the apple-yuzu emulsion around the scallops, top with the crispy guanciale bits, and finish with a touch of Maldon salt.
The key here is the contrast between the cold, silky scallop and the warm, smoky fat of the guanciale. When rendering the guanciale, go low and slow—we want glass-like crunch, not burnt bitterness. The emulsion should be thick enough to coat the back of a spoon, providing a high-viscosity acidic counterpoint to the rich seafood. Keep it classy, keep it smoky.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.