Scallop Sashimi

Name: Scallop Sashimi
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 - 4
Ingredients: 6 sashimi-grade large scallops; 1 tbsp of soy sauce; 1 lime, zest and juice; 1 tbsp of sesame oil; 1 handful of coriander stalks, finely sliced; 1 handful of micro coriander; 1 handful of purple shiso; Some fresh wasabi; 2 finger limes

Drogo

Servings

2 - 4

Prep Time

15 minutes

Cook Time

5 minutes

Delicate, sweet and beautifully fresh, this scallop sashimi recipe pairs thinly sliced raw scallops with soy sauce, sesame oil, fresh lime and the citrus pearls of finger lime. Fresh wasabi, coriander and purple shiso complete this elegant Japanese-inspired starter.

The key to exceptional scallop sashimi is the quality of the shellfish. Using sashimi grade scallops allows their naturally sweet, clean flavour and tender texture to remain at the centre of the dish, while a simple dressing adds savoury, citrus and nutty notes without overpowering them.

Each scallop is sliced horizontally into even medallions before being arranged across the plate. Finger lime pearls provide little bursts of acidity, while fresh wasabi adds its distinctive heat. The result is a refined Japanese scallop dish that's ideal as a light starter or part of a larger Japanese-inspired menu.

Ingredients

Scallop Sashimi

6 sashimi-grade large scallops
1 tbsp of soy sauce
1 lime, zest and juice
1 tbsp of sesame oil
1 handful of coriander stalks, finely sliced
1 handful of micro coriander
1 handful of purple shiso
Some fresh wasabi
2 finger limes

Directions

Method

Step 1, Begin by preparing the sashimi grade scallops, gently removing the small side muscle that attaches each scallop to its shell. The muscle is edible, but removing it gives the sashimi a more delicate texture. Place your hand over each scallop to hold it securely and slice horizontally into evenly sized medallions. You should be able to cut approximately three pieces from each scallop.
Step 2, Once all the scallops have been sliced, arrange the medallions neatly across the serving plate without overlapping them, allowing the dressing to coat each piece evenly. Garnish the scallop sashimi with fresh lime zest, finely sliced coriander stalks and a pinch of flaky salt.
Step 3, Drizzle over the soy sauce, sesame oil and fresh lime juice, then scatter the finger lime pearls over the sashimi scallop slices. If desired, add salad leaves, micro coriander and purple shiso to give the plate additional colour and dimension. Serve immediately with freshly grated wasabi alongside.