This recipe comes from the kitchen of  Executive Chef Vinson Petrillo at our Easton Porter Group sister property Zero Restaurant + Bar. Yields 10 portions.


For the Scallops

1 lb fresh dry pack 10-20 scallops, ¼ inch dice
1 large shallot brunoise
¼ cup brunoise ginger
¼ cup lemongrass – just the very tender center brunoise
2 tablespoons rice wine vinegar
2 tablespoons sugar


Combine the lemongrass, ginger, and shallot with the vinegar and sugar and allow to marinate for 15 minutes.

For the Crispy Potato

4 large russet potatoes peeled and spun into cold water using a Japanese vegetable spinner to create potato noodles
3 quarts canola or peanut oil heated to 375º
4 sheets kombu


Grill the kumbu sheets on both sides until the color turns to burnt orange and it gets crispy. Place in a spice grinder and pulse until it becomes a fine powder. Sift through a fine mesh sifter, discarding large pieces and keeping the powder. In small batches, dry the potato strings and cook in the oil until golden brown, making nests as they cook. Once cooked, drain on paper towels and season with salt and comb powder. You will be making 10 nest total.

For the Young Coconut Sauce

4 bunches cilantro leaves – save stems for another use
½ jalapeño, ribs and seeds removed
1 can coconut milk
Sugar and salt to taste


Blanche the cilantro in boiling water for 1 minute, drain, and shock in an ice bath until very cold. Squeeze all the liquid out of the leaves through a towel until the leaves are dry. Chop the leaves finely and place them in a Vita Mix or blender. Shake the can of coconut milk for 1 minute and empty the contents into the blender scraping the fat in as well. Dice the jalapeño and add to the blender. Mix on high for 1 minute, season with sugar and salt, strain through the fine mesh sieve and immediately cool in refrigerator.

For the Koji Lime Spheres

Grams is recommended for exact measurements

450 grams coconut milk
50 fresh lime juice
1000 grams distilled water
7 grams sodium alginate
Fresh water for rinsing


Using a hand blender (immersion blender) combine the coconut milk, shio koi, lime juice, and sodium alginate in a tall sided container and blend together for 2 minutes until it looks thick and creamy. In another container combine distilled water and calcium chloride and blend with hand blender for 2 minutes. Using a teaspoon scoop the koi mixture and gently slide it into the calcium bath trying to make even egg yolk shapes. Allow the koi mixture to sit in the bath for three minutes until a shell forms and the center has been encapsulated in itself. Rinse in a bath of cold water before plating.

To Finish the Dish

In a large bowl combine the diced scallops and 4 teaspoons of the shallot, ginger, and lemongrass mixture. Mix in the coconut cilantro sauce a little at a time, turning the scallops green and creamy until desired texture is achieved. Divide 10 equal portions in the center of 10 plates using 4″ ring molds. Using a slotted spoon carefully place the koi yolk in the center on top of the scallops. Remove the ring mold and top with the crispy potato nests. Garnish with micro cilantro and marigold flower petals.

Pairs well with our 2016 Chardonnay Reserve.



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