1/2 cup tequila
1/2 cup Kikkoman Ponzu Citrus Seasoned Dressing & Sauce
One piece kombu
1 1/4 cups Kikkoman Aji-Mirin
1/2 teaspoon red pepper flakes
1/2 cup Kikkoman Soy Sauce
1/4 cup rice wine vinegar
3/4 cup sake
1 tablespoon yuzu juice
1 cup mayonnaise
2 tablespoons honey
2 tablespoons freshly squeezed lime juice
1 tablespoon chipotle puree (see Note)
8 large scallops (U10 )
2 Serrano peppers, very thinly sliced
4 red radishes, very thinly sliced
Diakon sprouts, for garnish
Black and white sesame seeds, for garnish
For the Tequila Ponzu: Flame 1/4 cup plus 3 tablespoons of the tequila in a small pot. Once the flame is out, mix with the ponzu sauce and the remaining 1 tablespoon of tequila.
Break the kombu into four equal pieces.
Combine the ponzu mixture, 1 cup of the mirin, the red pepper flakes, and one piece of the kombu in a small pot and bring to a simmer. Reduce by two-thirds, strain, and cool.
In a nonreactive container mix together 1/4 cup of the mirin ponzu reduction, the remaining 1/4 cup of mirin, two pieces of the kombu (the other piece can be reserved for another use), the soy sauce, rice wine vinegar, sake, and yuzu.
For the chipotle aioli: In a nonreactive container mix all of the ingredients together well.
To serve: Slice each scallop lengthwise into thirds.
On each serving plate, preferably rectangular, arrange 5 pieces of scallop side-by-side and gently sear with a blowtorch. Place one slice each of serrano and radish and a small dollop of the aioli on each piece of scallop. Pour 3 tablespoons of the tequila ponzu on each plate and garnish with the sprouts and sesame seeds.
Note on making chipotle puree: Press canned chipotles in adobe through a fine-mesh strainer to remove the seeds.