Scallop sashimi is a delicacy that celebrates fresh scallops' natural sweetness and tender texture. This Japanese-inspired dish is a perfect harmony of simplicity and sophistication, allowing the pure flavors of the sea to shine through.
How to Make Scallop Sashimi:
This is the best scallop sashimi recipe to prepare a delicious seafood meal while elevating your seafood experience.
For the Scallop Sashimi:
- Fresh, Diver Scallops
- Wasabi paste (optional)
- Pickled ginger (optional)
- Soy sauce
- Sesame seeds
- Nori sheets
For the Dipping Sauce:
- Soy sauce
- Rice vinegar
- Fresh chives or scallions (finely chopped)
- Shredded daikon radish
- Microgreens (optional)
- Selecting the right scallops is paramount to the success of your scallop sashimi. Look for dry pack scallops not treated with preservatives or chemicals. Sea or Diver scallops are the best choices for sashimi due to their sweet, briny flavor.
- Begin by shucking the scallops, removing the tough abductor muscle from each one. This muscle is a small, rectangular piece on the side of the scallop. Discard it, as it's tougher and less palatable than the rest of the scallops.
- Place the shucked scallops in the refrigerator for about 30 minutes to firm them up slightly. This makes slicing easier. When ready, use a sharp chef's knife to cut the scallops into thin, even slices, about 1/4-inch thick. Slice them horizontally across the grain.
- Consider placing a nori sheet on each serving plate to present your scallop sashimi beautifully. The nori acts as a decorative base and adds a hint of umami to the dish. Arrange the scallop slices on top of the nori in an attractive pattern.
- Combine soy sauce, mirin, rice vinegar, and sugar in a small saucepan. Heat the mixture over low heat until the sugar dissolves completely. Remove it from the heat and allow it to cool. This dipping sauce perfectly balances sweet and savory to your scallop sashimi.
- Drizzle a small amount of the dipping sauce over the scallops. Add a touch of wasabi paste and pickled ginger on the side, as these traditional accompaniments enhance the flavors of the sashimi. Sprinkle sesame seeds over the scallops for added texture and flavor.
- Garnish your scallop sashimi with finely chopped chives or scallions, shredded daikon radish, and microgreens. Combining these garnishes provides a fresh and vibrant contrast to the dish regarding flavor and aesthetics.
- Ensure your knife is sharp to make clean and smooth slices.
- Keep the scallops cold at all times, even during preparation, to maintain their freshness.
- Combining scallops sashimi with a Maine lobster roll can create a delicious dinner option.
- You can also experiment with dipping sauces like ponzu or yuzu kosho for a unique flavor experience.