This one was inspired by a recipe in Bon Appetit. I did not have yuzo so I improvised a bit – used lime juice instead and used a little Korean hot chili paste. It was delicious!
1/2 medium daikon, sliced thin on a mandoline
1 TBSP white wine vinegar
1 TBSP lime juice
8 sea scallops
1 TBSP olive oil, plus more for drizzling
1 avocado, very thinly sliced
1 TBSP lemon juice
1 tsp Korean chili paste
1/2 tsp grapefruit zest
1 TBDP grapefruit juice
Toss daikon, vinegar, and lime juice in a medium bowl; season with salt. Set aside.
Combine lemon juice, zest, grapefruit juice and Korean chili paste in bowl. Set aside.
Season scallops with salt. Heat 1 TBSP oil in a large skillet over high heat until almost smoking. Add scallops and cook until seared and golden brown but still raw in the center, about 2 minutes per side; transfer to a plate.
Divide diakon and avocado among plates; drizzle with lemon juice and season with salt. Set scallops on avocado and drizzle with grapefruit juice mixture and oil over, season with salt.