Japanese-style Scallop Carpaccio with Sesame Oil Drizzle
duration
Cook time: 5 minutes
Prep time: 20 minutes
Servings
4
Ingredients
6 Frozen scallops
20g (0.7oz) Cherry tomatoes
2 Tbsp Dynasty Sesame oil
Seasoned Veggies:
30-40g (1.1-1.4oz) Ginger, chives, and watercress
½ Tbsp J-Basket Sesame oil
Salt, a pinch
Dressing:
2 Tbsp Kikkoman soy sauce
2 Tbsp Kikkoman aji mirin
1 Tbsp Sake
1/2 tsp Yuzu pepper
1 tsp Yuzu juice
Seasoned Avocado:
1/8 Avocado
1/4 tsp Yuzu juice
Directions
Prepare the seasoned veggies. Slice the ginger into thin strips, and cut the perilla leaves and watercress into 5cm (2.0in) lengths. Mix them together with sesame oil and a pinch of salt
Prepare the dressing. In a pot, combine soy sauce, mirin, and sake. Heat over medium-low heat until it reduces to half, then remove from heat. Once cooled, add yuzu pepper and yuzu juice, and mix. (You can make extra and store it.)
Prepare the avocado by finely dicing the avocado and mix with yuzu juice
Thaw the frozen scallops and slice them thinly into 3-4 equal pieces.
Blanch the cherry tomatoes, remove the seeds, and chop them into small pieces.
Arrange the scallops in a circular pattern on a plate, placing the seasoned veggies in the center. Scatter cherry tomatoes and avocadoes over the scallops, then drizzle the dressing on top.
Heat sesame oil in a frying pan and drizzle it over the scallops at the table in front of the guests.
