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Scallop Sashimi
Scallop Sashimi
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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!
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