For Pickled Persimmon

• 1 persimmon, thinly-sliced
• ½ cup rice wine vinegar
• 1 cup water
• ½ cup sugar
• 2 bay leaves (fresh or dried)
• 2 tbsp pickling spice

For Scallops Crudo

• 1 lb bay scallops
• 1 tbsp lemon juice
• 3 tbsp extra virgin olive oil
• salt
• pepper
• 1 fresh persimmon, diced
• dried persimmon (optional)
• diced cucumber (optional)
• fine sea salt

Serving Suggestions

• flavored oil
• puréed persimmon
• micro greens

Pickle Persimmon

1. Bring vinegar, water, sugar and pickling spices to boil over high heat
2. Cover mixture, remove from heat and let steep 1 hour
3. Pass mixture through a fine mesh strainer to remove spices
4. Pour over sliced persimmon. Cover and refrigerate for at least 2 hours

Assemble Crudo

1. Whisk together lemon juice, olive oil, salt and pepper
2. Pour over bay scallops and toss to combine
3. Lay scallops out on serving dish(s)
4. Garnish with pickled persimmon (drain pickling liquid), fresh persimmon, dried persimmon (optional), diced cucumber (optional) and fine sea salt
5. Garnish with any optional serving suggestions if desired. Serve immediately