From: Executive chef Rob Wilson Restaurant 162 Ritz-Carlton Laguna Niguel Dana Point, CA. Yield: 4 servings. Diver Scallop, Pickled Watermelon: 4 2½” squares of watermelon 4 U-10 diver scallops, seasoned with salt and pepper 1 cup seasoned rice wine vinegar 2 tsp. sriracha hot chili sauce as needed, micro cilatnro and amaranth, mixed together to taste, salt and pepper Avocado Tuna Sashimi: 16 oz. sushi grade A+ ahi tuna 2 California Avocados 1 cup soy sauce ¼ cup brown sugar Avocado Yuzu ...

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