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Scallop Sashimi
Scallop Sashimi
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Feeds 1 - 2 people 
Prep time 5m
Cook time 0m
Description
This light and elegant dish is bound to elicit a chorus of ‘ooohs’ from your guests and the ease with which you can put this together makes it a fantastic dinner party starter. You could use our wonderful frozen Japanese sashimi grade scallops, and defrost them. Alternatively, we have fresh scallops, some in shell, if you're looking to style the plate interestingly! Using either frozen sashimi or fresh scallops will reward you with their sea-sweetness brought alive by the fruity tang of finger lime pearls bursting in your mouth.
- 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
- Start by preparing your sashimi by gently removing the muscle of the scallop (which is what attaches them to the shell). The muscle is edible, but for a sashimi dish is best taken off. Then place your hand over the scallop to help keep it in place and slice sideways, create equally thick medallions. You should be able to slice three pieces from one scallop.
- Once you have sliced all the scallops, neatly arrange them on the plate and avoid overlapping so that the dressing can coat each piece fully. Garnish the scallops with lime zest, thinly sliced coriander stalks, and a pinch of flaky salt.
- Drizzle over a spoonful of soy sauce, sesame oil and lime juice, and some finger lime pearls to finish. Optional: add salad and some micro herbs garnish to create dimension on your plate. Serve immediately with fresh wasabi and a bottle of fruity sake!
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