Scallop Sashimi are a luxurious and tasty ingredient to add to any meal. In this recipe, the scallops are marinated in a mixture of soy sauce, sake, mirin and sugar, then grilled. Scallop Sashimi is a dish that is a popular dish in Japan. It’s made from scallop. You can enjoy this dish in the winter.

Scallops are a delicacy mussels are often compared to. This recipe shows how to cook scallops.

Scallop Sashimi Recipe

1. Scallop Sashimi with Wasabi

Ingredients Scallop Sashimi with Wasabi:

  • Sashimi class clams
  • Soy sauce
  • Lime peel and juice
  • Sesame oil
  • Coriander stalks, finely sliced
  • micro coriander
  • purple shiso
  • Fresh wasabi

How to cook Scallop Sashimi with Wasabi:

  • Start by preparing your sashimi by slowly releasing the clam muscle (which clings to the shell). The muscle is edible, but for sashimi dishes it is best to remove it.
  • Then place your hands over the shells to help keep them in place and slice them to the sides, making equally thick medallions. You should be able to slice three pieces of one scallop.
  • Once you’ve sliced ​​all the scallops, arrange them neatly on a plate and avoid overlapping so the sauce can coat each piece completely. Garnish the scallops with lime zest, thinly sliced ​​cilantro, and a pinch of salt.
  • Drizzle over a spoonful of soy sauce and sesame oil, and a squeeze of lime juice to finish. Optional: add a salad and some micro herbal garnish to create dimension on your plate.
  • Serve immediately with fresh wasabi and a bottle of fruit sake!
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2. Scallop Sashimi with Asian Pear Relish

Ingredients Scallop Sashimi with Asian Pear Relish:

  • 1 large Asian pear, peeled
  • 2 teaspoons of fresh lime juice (from 1 or 2 limes)
  • 1 teaspoon distilled white vinegar
  • 1/4 teaspoon salt
  • 1 teaspoon chopped jalapeno seeds and pepper
  • 8 ounces U-10 seashells, muscle removed
  • 6 large red radishes
  • Sesame-flavored chili oil, such as Dynasty . brand

How to cook Scallop Sashimi with Asian Pear Relish:

  • With a sharp knife, make 4 cuts to cut the sides of the pear from top to bottom, cutting next to the core. (You should be left with a rectangular piece of core; discard that.)
  • Cut the slices to make 1 cup of neat 1/2-inch cubes, retaining the excess.
  • Transfer the cubes to a small bowl and the pear pieces to the bowl of a mini food processor. Add lime juice, vinegar, and salt to the processor and puree until smooth.
  • Add the puree to the pear cubes along with the jalapeno, and stir to form a treat. Cover and refigerate for 1 hour.
  • Use paper towels to dry the shells. Cut the scallops horizontally into 4 or 5 very thin plates. Arrange them decoratively on 6 plates, making sure the slices don’t overlap.
  • Place a small spoonful of enjoyment and juice on top of each scallop. Finely grate the radish skin and place a small pile on each scallop.
  • Dot the pile of horseradish with a few drops of chili oil. Serve immediately.

3. Scallop Sashimi with pomegranate

Ingredient Scallop Sashimi with pomegranate:

  • 300 gr scallops
  • 3 finger lime
  • 2 tbsp tobiko
  • 1 tbsp fennel leaves
  • 1 pomegranate
  • 2 tbsp fennel leaves, chopped
  • 2 tbsp olive oil
  • 1 lime, squeeze the water
  • salt, a pinch
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How to cook Scallop Sashimi with pomegranate:

  • If you have purchased frozen Hokkaido scallops, thaw until soft and ready to use.
  • Pat the clams dry and lay them on a clean paper towel.
  • Using a sharp knife and on a clean surface, slice each scallop into 3 thin rounds and place them in rows on a plate. If you have smaller scallops, cut them into 2 rounds.
  • Cover the clams with cling wrap and return them to the refrigerator.
  • Cut a finger lime in half and squeeze the vesicles from the fruit into a small bowl.
  • Spoon the tobiko into a small bowl that is ready to be assembled.
  • Remove the skin from the ruby ​​grapefruit.
  • Carefully cut along the membrane and slice the ruby ​​grapefruit segments.
  • Place the segments into a mixing bowl.
  • Place the pith of the last squeeze over the mixing bowl to catch any remaining juice. Remove the pith.
  • Finely chop the fennel leaves to make 2 tablespoons. Add to mixing bowl.
  • Add the fennel leaves, olive oil, lime juice, and a pinch of salt to the ruby ​​grapefruit mixture.
  • Stir the sauce together and at the same time, break the ruby ​​grapefruit segments with a fork.
  • Keep stirring until well blended and all segments crumble.
  • Taste and season with salt if necessary.
  • Using a large round plate with raised edges, scoop out the ruby ​​grapefruit sauce and fill the plate.
  • Place the scallop sashimi on top of the ruby ​​grapefruit sauce. Leave a little gap between each slice
  • Spread the lime vesicles over the clams.
  • Repeat with tobiko.
  • Pick a fennel leaf and spread it between and over the scallops.
  • Serve immediately.
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Nutrition Scallop Sashimi including Calories:

  • Calories: 170kcal 
  • Carbohydrates: 12g 
  • Protein: 12g
  • Fat: 9g
  • Saturated Fat: 1g 
  • Trans Fat: 1g
  • Cholesterol: 65mg
  • Sodium: 415mg
  • Potassium: 284mg
  • Fiber: 2g
  • Sugar: 5g
  • Vitamin A: 820IU
  • Vitamin C: 28mg
  • Calcium: 51mg
  • Iron: 2mg

That’s Scallop Sashimi Recipes that you must try, besides having health benefits, it also has a unique taste.