• 1 cup loosely packed mixed herbs (such cilantro, scallion, dill and parsley)
• 2 egg yolks
• 1 small garlic clove, minced
• 2 tablespoons champagne vinegar
• 3/4 cup olive oil + 1/4 cup organic grapeseed oil
• Salt to taste
  

Method

1. Combine the herbs, egg yolks, garlic and vinegar in a blender, pulse in 5 second intervals, scraping down the sides. Repeat 4-5 times (don’t worry if this is not completely blended yet!)
   
2. With the blender running on high, add the oil in a slow, steady stream. Continue blending until emulsified and thickened, stopping once to scrape down the sides. Taste and season with salt.

• 1 pack x square Wonton Wrappers (you will just need 6-8 wrappers for this recipe)
• 1 quart of neutral oil for frying
• Salt
  

Method

1. Heat oil in a medium sauce pan to reach 325F.
2. Working in batches of 2-3, add wonton wrappers one at a time and fry until crispy and golden.
3. Drain wonton crisps on a lined sheet pan and immediately season with salt.

• 4 jumbo scallops (trimmed, cleaned and diced into 1/3 inch cubes)
• Zest of 1 cara cara orange
• Zest of 1 meyer lemon
• 1 medium meyer lemon, segmented + 2 tbs juice reserved
• 1/2 medium cara cara orange, segmented + 2 tbs juice reserved
• 1/2 medium cocktail grapefruit, segmented + 2 tbs juice reserved
• 1 tbs fish sauce
• 2 tbs olive oil
• 1/4 habanero, deseeded and finely chopped
• 1/4 serrano finely sliced
• Salt to taste
  

Method

1. Combine all ingredients in a small bowl and season with salt to your liking. I love using California citrus right now, but if you don't have access to these varieties you can just use regular lemon and orange.
   

To assemble

1. Spread 2 teaspoons of the green herb aoili onto your wonton crisps, top with Spicy Scallop Crudo and garnish with extra slices of Serrano and citrus segments + fresh herbs of your liking.