Cook the kiwicha in
Clean the scallops and set apart the coral (roe). Slice scallops and keep cold.
Reserve some fresh kiwicha leaves for garnish. Dehydrate the rest of the leaves in a
Place the scallops on the plate, add the kiwicha on top so it seems to be the coral of the scallop, place dots of the tumbo fruit emulsion around the scallops and decorate with the crunchy kiwicha.
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