Step One – Jalapeno Granita

1. Blend all ingredients until smooth.
2. Strain the liquid through a fine sieve and freeze overnight.

Step Two – Ponzu

1. In a mixing bowl, combine soy sauce, yuzu juice, mirin, water, and kombu.
2. Let the mixture marinate for at least 6 hours or preferably overnight.

Step Three – Scallops

1. Carefully create an incision in the side of each scallop shell using a sturdy small knife.
2. Open the shell gently with a sharp knife from one side to the other.
3. Extract the scallop from the shell using a spoon and place it into a tray.
4. Wash the scallops in cold water and remove the coral, skirt, and any side mussels.
5. Pat the scallops dry with a kitchen cloth or paper towel.
6. Apply pressure flat onto each scallop with your right hand and slice each scallop into four even slices.

Plate Up

1. Add scallops to a mixing bowl with ponzu sauce and marinate for 3 minutes.
2. Utilize the scallop shell as a secondary base on the plate and position the seaweed salad in the center.
3. Arrange sliced scallops marinated in ponzu atop the seaweed.
4. Grate the granita using a fork and place it on top of the scallops.