Chef Giuseppe Tentori boils rice wine vinegar with sugar, clove, cinnamon, Thai chile, ginger and lemon grass and strains it over pineapple. He lets that sit for an hour or two while he purées raw scallop with heavy cream and adds blanched, diced shrimp. He mixes in dill, togarashi and Meyer lemon zest and stuffs that into squid bodies. He closes each squid with a toothpick, sears them and finishes them in the oven.
He plates two squid with sautéed spinach, the pineapple, tapioca