Sashimi Scallops with Yuzu Dressing is an elegant, minimalist dish that highlights the pure sweetness of scallops paired with bright citrus and light pickling. With its clean flavors and sophisticated plating, this refreshing appetizer offers a delicate balance of richness, acidity, and umami—ideal for refined occasions, seafood lovers, or those who appreciate Japanese-inspired cuisine.
Why You’ll Love This Recipe
- Clean and fresh: Highlights the natural flavor and buttery texture of scallops.
- Elegant presentation: A visually refined dish perfect for dinner parties or special events.
- Quick to prepare: No cooking required—ready in under 30 minutes.
- Bold and balanced: Yuzu, finger lime, and pickled shallots create bright, layered acidity.
- Healthy and light: Low in calories, gluten-free, and nutrient-rich.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- sashimi-grade scallops
- rice wine vinegar
- Persian cucumber, finely diced
- shallot, finely diced
- fresh ginger, finely chopped
- fresh yuzu juice
- finger limes (for garnish)
- togarashi (Japanese chili spice blend)
- Maldon salt (or other flaky sea salt)
Directions
1. Quick Pickle:
- In a small bowl, combine the rice vinegar with finely diced cucumber, shallot, and chopped ginger.
- Stir well and let macerate for at least 15 minutes to soften the vegetables and develop flavor.
2. Prepare the Scallops:
- Using a very sharp knife, slice the scallops horizontally into thin, even rounds.
- Keep scallop slices chilled until ready to plate.
3. Assemble the Dish:
- Arrange the scallop slices evenly on a chilled white plate.
- Spoon the quick-pickled mixture sparingly over the scallops.
- Drizzle the fresh yuzu juice over the top.
- Garnish with finger lime vesicles (gently squeezed out with a knife) for bursts of citrus.
- Finish with a light sprinkle of togarashi and Maldon salt for flavor and texture.
4. Serve Immediately:
- This dish is best served fresh and cold, shortly after assembly.
Servings and timing
- Servings: 2–3 (as an appetizer)
- Prep time: 20 minutes
- Cook time: 0 minutes
- Total time: 20 minutes
Variations
- Herbaceous twist: Add micro shiso, cilantro, or Thai basil for a fragrant element.
- Fruit-forward: Incorporate thin slices of kumquat or mandarin segments for sweetness.
- Heat variation: Add a sliver of fresh chili or use chili oil instead of togarashi for spice.
- Different citrus: Substitute yuzu juice with a mix of lemon and lime juice if yuzu is unavailable.
- Shell presentation: Serve scallop slices in their half shells for a dramatic plated effect.
Storage/Reheating
This dish is not meant for storage or reheating and should be consumed immediately after preparation. Any leftovers should be discarded, as raw scallops do not hold well once sliced and seasoned.
FAQs
What are finger limes?
Finger limes are small, elongated citrus fruits filled with caviar-like juice vesicles. They burst with tangy flavor and add texture and visual interest.
Can I use frozen scallops?
Only if they are sashimi-grade and thawed properly in the refrigerator. Always use high-quality, trusted sources for raw seafood.
What is yuzu juice?
Yuzu is a Japanese citrus fruit known for its intensely aromatic and tart flavor. Fresh juice is best, but bottled yuzu juice is also widely available.
Is togarashi spicy?
Togarashi is a Japanese chili blend that adds mild to moderate heat along with sesame, seaweed, and citrus notes.
Can I substitute Persian cucumber?
Yes, any thin-skinned, seedless cucumber will work well. Just be sure to dice it finely for the pickle.
How thin should the scallops be sliced?
Scallops should be sliced horizontally into rounds about 1/8 to 1/4 inch thick for a delicate texture.
What does Maldon salt add?
Maldon is a flaky sea salt that enhances the natural flavor of raw seafood and adds a slight crunch.
Can I serve this on a tasting menu?
Yes, this makes a beautiful amuse-bouche or appetizer course on a multi-course menu.
What wine pairs well with this dish?
A crisp white wine like Sauvignon Blanc, Riesling, or sparkling wine pairs beautifully with the citrus and delicate scallop flavor.
Do I need any special tools?
A very sharp knife is essential for clean scallop slices. A citrus zester or small spoon is helpful for extracting finger lime vesicles.
Conclusion
Sashimi Scallops with Yuzu Dressing is a modern, minimalist dish that delivers elegance and complexity with minimal effort. Light, zesty, and packed with refined textures, it’s the perfect showcase for premium scallops and citrus flavors. Whether served at an intimate dinner or a special event, this dish offers a refreshing and beautiful start to any sophisticated meal.
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Sashimi Scallops with Yuzu Dressing
- Total Time: 20 minutes
- Yield: 2–3 servings
- Diet: Gluten Free
Description
Sashimi Scallops with Yuzu Dressing is a refined and refreshing seafood dish featuring delicate slices of raw scallops, bright yuzu citrus, and crisp pickled garnishes. This scallop sashimi recipe is light, elegant, and bursting with Japanese-inspired flavor.
Ingredients
-
8 oz sashimi-grade scallops
-
2 tbsp rice wine vinegar
-
2 tbsp finely diced Persian cucumber
-
1 tbsp finely diced shallot
-
1 tsp finely chopped fresh ginger
-
2 tbsp fresh yuzu juice
-
2 finger limes (for garnish)
-
Togarashi (for seasoning)
-
Maldon salt (for finishing)
Instructions
-
Quick Pickle:
In a small bowl, combine diced cucumber, shallot, ginger, and rice vinegar. Let the mixture macerate for 15 minutes to lightly pickle the vegetables. -
Prepare Scallops:
Using a sharp knife, slice the scallops horizontally into thin, even rounds. -
Assemble the Dish:
Arrange the scallop slices neatly on a chilled white plate. Spoon the pickled vegetable mixture gently over each scallop slice. Drizzle with fresh yuzu juice for a vibrant citrus lift.
Garnish with finger lime vesicles, and sprinkle lightly with togarashi and Maldon salt. -
Serve Immediately:
Enjoy the dish chilled to preserve the delicate texture and flavor of the scallops.
Notes
Use only sashimi-grade scallops to ensure safety and quality. Finger lime adds a beautiful burst of citrus pearls—substitute with microgreens or yuzu zest if unavailable.
- Prep Time: 20 minutes
- Category: Appetizer
- Method: Raw / No-Cook
- Cuisine: Japanese-Inspired
