In a mixing bowl combine the citrus explosion, teriyaki sauce, diced shallots, lime juice, togarashi, and sliced chives. Mix with a spoon or rubber spatula till it is well combined. Transfer ponzu to a pint deli container. Label, date, and store in a fridge till use.
In a blender place the mayo, tamari, yuzu juice, miso, truffle oil, and strawberries and turn the dial to #3 this will start the mixing process and once it is turning at a steady rate, flip the switch to high speed. If it looks a bit thick, add some water to keep it spinning. You want this aioli to be super smooth. Transfer to a squeeze bottle, label, date, and store in the fridge till use.
Place 3 potato pancakes in the fryer at 350F. Once they are golden brown, take them out of the fryer and sprinkle salt over them. If you have no fryer available, you can always bake them in an oven at 350F till they are hot.
Place 2 oz of the chilled dice scallops in a mixing bowl, add 1 Tbsp of the ponzu, and mix well with a spoon making sure to coat them very well. Keep in a cold place such as a nine pan, or a reach in fridge till use. This should be done right before plating…
Choose a plate of you liking, once that has been chosen it is time to begin the execution of the dish. On a separate plate, place down the 3 crispy warm potato cakes. Then you want to scoop the a small scallops that are coated with the ponzu on top of the potato cake. Now squeeze a small dot the spicy strawberry mayo on top of the scallop. Garnish with micro cilantro. Serve.
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