In 1973, while working at a Japanese restaurant in Lima, Peru, young chef Nobuyuki Matsuhisa often found it difficult to find authentic Japanese ingredients. Instead, “Nobu,” as he is now known worldwide, had to improvise with whatever he could find locally, and in the process created a revolutionary fusion of Japanese and South American palates. World cuisine would never be the same.

In that spirit, Executive Chef Alex Q. Becker of Nobu West Hollywood has created a new special for Nobu WeHo, tempura Peruvian scallops with roasted garlic yuzu koshio aoli and heirloom tomatoes, and has agreed to share the recipe with us.

Nobu WeHo is also offering all its Facebook fans and Twitter followers 30% off their check at the tapas bar and lounge, excluding tax and gratuity, for the month of October.

Reflecting the “fusionary” style of Nobu’s restaurants, Chef Becker honed his culinary skills in Italian cooking before coming to Nobu 57 restaurant in New York in 2005. Chef Becker’s first job out of culinary school (Johnson and Wales University’s Culinary Arts Program) was at Atlanta’s diPaolo, where he eventually rose to Executive Chef. Following his stay at diPaolo, Chef Becker spent time mastering his craft in Caluso, Italy, where he studied at the Italian Culinary Institute for Foreigners and worked at the Michelin-starred Ristorante Gardenia di Caluso.

Chef Becker is known locally for bringing Nobu to L.A. and vice versa, creating such Angeleno favorites as Wagyu Tacos, Foie Gras Crispy Soba, and Avocado-crusted Sea Bass.

Tempura Peruvian Scallops with Roasted Garlic Yuzu Koshio Aioli and Heirloom Tomatoes

(serves 6-8)

Tempura Batter:

1. Mix the egg with the FIJI Water and ice.
2. Whisking in a little at a time, add the flour to the water mix.
3. Adjust to desired thickness with more FIJI or more flour.
4. Keep batter cold.

Yuzu Koshio Aioli:

1. Blend yuzu koshio and roasted garlic together until smooth.
2. Mix in mayonnaise, sake and vinegar.
3. Blend in oil slowly and emulsify.

Additional Ingredients:

To Assemble:

1. Dust the scallops with flour and then coat with the tempura batter.
2. Fry at 350 degrees Fahrenheit.
3. Remove from fryer and drain quickly.
4. Toss the scallops in the aioli with the tomatoes and chives.
5. Plate and finish with torn shiso leaves.

Serve hot. Enjoy!