Ronnie Bensimon, Executive Chef of Broken Sound Club restaurant Zest Sushi and Tapas in Boca Raton, Fla., says the delivery of fresh Hokkaido scallops by a trusted local fish purveyor sparked inspiration for his scallop carpaccio dish.
“Buttery, clean, and begging for a unique preparation—I knew I wanted to highlight the scallop’s natural sweetness while layering in bright acidity and local flavors,” Bensimon says.
The concept that came to mind was a refined, crudo-style plate that’s both coastal and modern, blending Japanese precision with a South Florida vibe.
“Living and cooking in Florida, I’m constantly surrounded by bold, tropical ingredients mangoes, citrus, jalapeños, and I wanted to bring that sunshine into a dish rooted in Japanese sensibility,” he says. “The mango and yuzu provide the acidic-sweet balance, the jalapeño brings subtle heat, and the cucumber ring adds cool structure and crunch. Japanese micro shiso ties everything back to tradition, while pink peppercorn adds a floral contrast that lifts the entire bite.”
Ultimately, Bensimon says, the dish is all about clean flavors that highlight the Hokkaido scallop—”a meeting point between Hokkaido Japan and the Florida tropics.”
Scallop Carpaccio with Mango-Jalapeño Drizzle
