Scallop Sashimi with Yuzu Dressing Recipe
A refreshing and elegant Scallop Sashimi with a zesty yuzu dressing, complemented by the crispness of Persian cucumber, shallots, and a hint of fresh ginger. This dish is garnished with finger limes and seasoned with togarashi and Maldon salt for a perfect balance of flavors, ideal as a light appetizer or sophisticated starter.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Japanese
- Diet: Gluten Free
Ingredients
Scallop Sashimi
- 8 ounces sashimi grade scallops
Yuzu Dressing & Garnishes
- 2 tablespoons rice wine vinegar
- 2 tablespoons finely diced Persian cucumber
- 1 tablespoon finely diced shallot
- 1 teaspoon finely chopped fresh ginger
- 2 tablespoons fresh yuzu juice
- 2 finger limes, for garnish
- Togarashi, for serving
- Maldon salt, for sprinkling
Instructions
- Macerate Aromatics: In a small bowl, combine the diced Persian cucumber, finely diced shallot, and chopped fresh ginger. Add the rice wine vinegar and mix well. Allow this mixture to macerate for 15 minutes to develop the flavors and slightly soften the aromatics.
- Prepare Scallops: Slice each sashimi grade scallop horizontally into about 4 thin rounds. This enhances presentation and texture, making the scallops easier to enjoy raw.
- Arrange Scallops: Place the scallop slices neatly on a chilled platter, ensuring they do not overlap excessively to maintain their delicate texture and appearance.
- Add Shallot Mixture: Spoon the macerated shallot, cucumber, and ginger mixture evenly over the arranged scallop slices, allowing the flavors to complement the seafood.
- Drizzle Yuzu Juice: Drizzle the fresh yuzu juice generously over the scallops to add a bright, citrusy note that balances the dish.
- Season and Garnish: Sprinkle Maldon salt flakes and togarashi seasoning over the scallops for a touch of saltiness and subtle heat. Garnish with finger limes by carefully cutting and placing their pearl-like vesicles on top or alongside the scallops.
- Serve Immediately: Serve this scallop sashimi immediately while fresh and chilled to enjoy the clean, vibrant flavors at their best.
Notes
- Ensure the scallops are sashimi grade to safely enjoy them raw.
- For easier slicing, chill scallops beforehand but avoid freezing solid.
- Finger limes add a unique texture and citrus burst; if unavailable, substitute with fresh lime zest or caviar lime pearls.
- Togarashi can be adjusted to taste for spice level or omitted for a milder flavor.
- Serve this dish promptly after preparation to retain freshness and optimal taste.
