Diver Scallop, Uni, Strawberry, Yuzu Vinegar, and Nori

Bring a large pot of salted water to a boil. Blanch scallops 10 seconds and plunge into an ice bath. If the scallop has sediment on the top and bottom surfaces, remove by thinly slicing the top and bottom from the scallop, careful not to remove too much muscle. Slice the scallops into thirds.

Wrap uni with scallop slices and plate ¾-inch apart. Place kaiware sprouts in between scallops, along with 2 strawberries per plate. Season each scallop with a drizzle of yuzu vinegar and sprinkle with sea salt. Garnish with nori.