Scallop Sashimi
-
Feeds 1 - 2 people 
Prep time 5m
Cook time 0m
Description
- Sashimi-grade scallops
- Soy sauce
- Lime zest and juice
- Sesame oil
- Coriander stalks, finely sliced
- Micro coriander
- Purple shiso
- Fresh wasabi
- 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 and sesame oil, and a squeeze lime juice 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!
Share with your friends
Ingredients you will need
-
Coriander, 100g£4.95Embark on a Culinary Adventure with Coriander: A Versatile Herb that Elevates Flavours! Step into the world of coriander, a herb that dances effortlessly with a wide range of ingredients, adding a burst of flavour that transforms dishes into culinary masterpieces. These vibrant greens are more than... -
Micro Coriander: Bright, Citrusy and Delicate! Coriander micro herbs, also known as micro coriander or cilantro sprouts, have a fresh, vibrant flavour with a bright citrusy note and a hint of spice. Compared to mature coriander leaves, these micro herbs have a milder and slightly sweeter taste, mak... -
Introducing Micro Purple Shiso - A Flavourful and Stunning Culinary Delight! Delight your senses with the aromatic and visually striking Micro Purple Shiso. These captivating two-toned leaves possess a character reminiscent of herbs like fennel and mint, adding a delightful burst of flavour and a t... -
Fresh Wasabi Root: Two Years of Careful Cultivation! The fresh wasabi root, a culinary gem that requires two years of careful nurture to reach maturity, stands as one of the most prized vegetables in the culinary world. Remember that fresh wasabi has a strong and pungent flavour, so a little goes a... -
Kamebishi Soy Sauce: Aged to Perfection! Kamebishi soy sauce, aged in old cedar barrels for two years, delivers a rich and complex flavour profile that is unmatched. This traditional ageing process imparts a well-balanced salty taste, which is both robust and nuanced. The cedar barrels contribute s... -
Indulge in Opulence: Hokkaido Japanese Scallops, Sashimi Grade! Delight your senses with the pinnacle of seafood excellence - Hokkaido Japanese scallops, sashimi grade. Coveted by seafood connoisseurs and revered by food enthusiasts worldwide, these scallops represent the epitome of quality, flavou...
