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
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8 oz sashimi-grade scallops
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2 tbsp rice wine vinegar
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2 tbsp finely diced Persian cucumber
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1 tbsp finely diced shallot
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1 tsp finely chopped fresh ginger
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2 tbsp fresh yuzu juice
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2 finger limes (for garnish)
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Togarashi (for seasoning)
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Maldon salt (for finishing)
Instructions
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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
