4large sea scallopspreferably u/10 size, although any size will work, provided they're very fresh
Kosher saltto taste
1large english cucumber
A few prickly ash/Zanthoxyllum leavescut into 1/8in chiffonade (thinly sliced), optional
1recipe wild Szechuan peppercorn aioli(follows)
1TeaspoonGround Staghorn Sumac
First, chill the serving plates, next put the scallops in the freezer for 20 minutes. You don't want to freezer the scallops, but having them tighten up a bit from being very cold makes cutting them paper thin easy.
To serve the scallops, using small 6 inch utility or slicing knife, slice the cucumber 1/8 in thick. Slice each scallops into 1/4 thick slices, then lay alternating layers of scallop and cucumber on each chilled plate. Season the scallops lightly with salt, then drizzle a tablespoon of the aioli over the scallops and cucumbers, sprinkle lightly with sumac, garnish with the sliced kinome leaves, and serve immediately.
Only use the freshest scallops possible for this. You also want to make sure that they're "dry pack", which means they haven't been soaked in a solution to plump them up, which makes them taste watery.