Koviche: Scallops with Apple Curry Gastrique, Black Olive Powder, Corn Flake Tuile, and Black Lime Salt

METHOD:

For the Curry Apple Gastrique:
Combine the apple juice, vinegar, red curry, and sugar in a pot and reduce over medium heat until the mixture reaches a syrup-like consistency.

For the Black Olive Powder:
Put the sugar into small sauce pan and moisten the sugar with water. Heat the sugar over a high heat until it caramelizes, and remove it from the heat. Immediately pour the caramelized sugar onto a silpat and reserve until completely cooled. In a food processor, pulse the dehydrated olive and the cooled caramelized sugar until it reaches a fine crumb; reserve. Put the olive oil into a large bowl, and slowly whisk in the maltodextrin until you have reached a powder consistency. Add the dehydrated olive mixture, and reserve in an airtight container.

For the Black Lime Salt:
Combine the lime pulp and salt and store in an air tight container. The lime oxidizes and turns black while in the dehydrator, so you will end up with a black salt.

For the Corn Flake Tuile:
Preheat the oven to 350ºF. Heat the milk, butter, and sugar in a pot over medium heat until the mixture reaches a simmer. Pulse the cornflakes in a food processor. Once the milk mixture is hot and the butter and sugar have combined, blend it with the cornflakes until smooth. While the mix is hot, pour on to a sheet tray and bake in the oven until light golden brown. Break or cut the Corn Flake Tuile into 2-inch pieces.

To Assemble and Serve:
Streak a rectangular plate with the Curry Apple Gastrique. Plate 6 sliced of the tomatillo across the plate, spaced evenly across. Slice 2 scallops into 3 pieces each, cutting across the grain. Plate the sliced scallops on top of the tomatillos. Season the scallops with the Black Lime Salt, a splash of olive oil, and lime juice. Plate a Corn Flake Tuile across the each scallop. Finish with Black Olive Powder and cilantro.