A longtime fan of Nobu's "new style" sashimi, I really love unexpected combinations with raw seafood. In this recipe, buttery scallops are nicely offset by tangy grapefruit and spicy pimentón (although the mild kind also works well). The crunch of almonds and sea salt adds a textural counterpoint. Please use the best, freshest scallops for this dish. —gluttonforlife
large sea scallops
pink grapefruit, segments supremed (skin, pith and membranes removed)
Heat the oil in a small saucepan over low heat for 1 minute. Remove from heat and whisk in the pimentón. Infuse for 45 minutes then strain through a double layer of cheesecloth. (Recipe can be doubled; will keep for several weeks and is great for salad dressings.)
Slice each scallop into 3 or 4 slim rounds. Slice each grapefruit segment in half lengthwise.
Spread half the oil on a large plate. Place the scallop discs on top, slightly overlapping to form concentric circles. Arrange a piece of grapefruit atop each disc. Drizzle with the remaining oil, then sprinkle with the toasted almonds and a light dusting of sea salt.