Alexander Isidron, CEC, Executive Sous Chef, Quail West CC

Alexander Isidron, CEC, Executive Sous Chef of Quail West Country Club (Naples, Fla.), was inspired to create his scallop crudo with Florida citrus tea and pomegranate espuma by the variety of citrus and fresh seafood in Southwest Florida.

“We are minutes aways from the farm or the ocean,” he says, noting that the recipe could be made with tuna, snapper or other fish or crustaceans.

What makes his dish successful, Isidron says, are the textures, the presentation and the subtle flavors—with a spark of freshness from the citrus tea.

“It has special hints of spice from the yuzu kosho, the taste from the ocean coming from the scallops, and a hit of [acidity],” Isidron adds.

Ultimately, he says, the dish combines old-world technique with new-world fusion for simple but refined flavors and presentation.

“What makes me most proud of this dish is the brightness it creates,” Isidron says. “It’s a great starter to get your taste buds awake and ready for more.”

Scallop Crudo with Florida Citrus Tea and Pomegranate Espuma
Click here for the recipe.