The moment I unwrapped those fresh scallops, their sweet fragrance danced in the air, instantly making my kitchen feel like a seaside escape. In my search for something new yet simple, I opted to elevate these glossy beauties with a zesty yuzu dressing and a quick pickle that adds a delightful crunch. This dish is not just easy to prepare; it’s a stunning centerpiece for any gathering, perfect for those evenings when you’re craving something extraordinary without the fuss.
Picture this: delicate slices of sashimi scallops that practically melt in your mouth, complemented by tangy pickled shallots and crisp cucumbers, all enhanced by that elusive brightness of yuzu. Whether you’re a seafood lover or simply someone seeking to impress guests with your culinary skills, this Fresh Sashimi Scallops with Yuzu Dressing recipe is about to become your go-to indulgence. Let’s dive in and create a stunning appetizer that will have everyone asking for seconds!
Why Are Sashimi Scallops With Yuzu Dressing a Must-Try?
Delightful flavors combine in this dish, where the sweetness of sashimi scallops meets the zesty brightness of yuzu.
- Elegant Presentation: With vibrant colors and textures, this dish is a showstopper.
- Quick Prep Time: Ready in under 30 minutes, it’s perfect for last-minute entertaining.
- Nutritious & Light: Low-carb and gluten-free, making it an ideal choice for health-conscious eaters.
- Impressive Taste: Your guests will adore the unique blend of flavors, prompting them to rave about your culinary skills.
Elevate your home dining experience and wow your friends with this exquisite, easy-to-make appetizer!
Ingredients for Sashimi Scallops With Yuzu Dressing
• For this beautiful dish, fresh and quality ingredients are essential.
For the Scallops
- Sashimi Grade Scallops – Choose the freshest, sushi-grade scallops for the best taste and safety.
For the Quick Pickle
- Rice Wine Vinegar – This vinegar adds the perfect acidity for pickling; apple cider vinegar works as a substitute.
- Persian Cucumber – Offers a refreshing crunch; if unavailable, regular cucumbers can work, though they’re less flavorful.
- Shallot – Its mild onion taste is ideal for pickling; you can use red onion in a pinch.
- Fresh Ginger – Adds warmth and depth; ground ginger can be used in a hurry.
For the Dressing
- Fresh Yuzu Juice – The star of the dish; if you can’t find it, lemon or lime juice makes a decent substitution.
For Garnishing
- Finger Limes – These are optional but add a burst of flavor and a beautiful presentation touch.
- Togarashi – A Japanese spice blend that brings a unique heat; chili flakes are a simpler alternative.
- Maldon Salt – Enhances flavors with a flaky finish, though any sea salt will do in a pinch.
With these ingredients, you’ll be well on your way to creating standout sashimi scallops with yuzu dressing that your family and friends will love!
How to Make Sashimi Scallops with Yuzu Dressing
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Prepare Quick Pickle: In a bowl, combine diced cucumber, shallot, and ginger with rice wine vinegar. Let it macerate for about 15 minutes, allowing the flavors to meld beautifully.
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Slice Scallops: Carefully slice your sashimi-grade scallops into 4 delicate rounds each, ensuring that your knife is sharp for clean, smooth cuts that maintain their tender texture.
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Chill Platter: Arrange your scallop slices on a chilled platter to keep them fresh and cold, enhancing the overall presentation of your dish when it’s time to serve.
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Top with Pickles: Spoon the marinated shallot mixture generously over the scallops, allowing the bright colors and flavors to pop, making each bite exciting.
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Drizzle Yuzu Juice: Add a drizzle of fresh yuzu juice over the top, giving your sashimi a citrusy brightness that elevates the entire dish.
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Garnish and Serve: Finally, sprinkle with togarashi and Maldon salt for extra flavor and garnish with finger limes. Serve immediately for the freshest taste and best experience.
Optional: Pair with a crisp white wine for an elegant touch.
Exact quantities are listed in the recipe card below.
What to Serve with Sashimi Scallops with Yuzu Dressing?
Elevate your dining experience by pairing this fresh, vibrant dish with delightful accompaniments that enhance its flavors.
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Crispy Seaweed Salad: A refreshing contrast, the light crunch and umami from the seaweed beautifully complement the sweetness of the scallops.
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Jasmine Rice: Perfectly fluffy and fragrant, this rice acts as a neutral base that balances the dish’s bright yuzu notes, making each bite seamless.
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Chilled Sake: This traditional Japanese beverage adds an aromatic warmth that pairs excellently with the raw textures, enhancing your tasting experience.
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Miso Soup: A warm miso broth offers a silky counterpart to the sashimi, creating a comforting juxtaposition of hot and cold temperatures.
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Tempura Vegetables: The light batter and crispiness elevate the overall meal, adding a delightful crunch that contrasts with the tender scallops.
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Pickled Ginger: This tangy side not only cleanses the palate but also enhances the dish’s fresh flavors, creating a harmonious dining experience.
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Lemon Sorbet: An excellent palate cleanser that offers a refreshing burst of citrus, preparing your guests for a new wave of flavors with each course.
Make Ahead Options
These Sashimi Scallops with Yuzu Dressing are perfect for meal prep, allowing you to savor their freshness even on busy nights! You can prepare the quick pickled vegetables (cucumber, shallot, and ginger) up to 3 days in advance. Simply combine them with rice wine vinegar, and refrigerate in an airtight container to ensure they retain their crunch. For the scallops, slice them just before serving to keep their delicate texture intact. When it’s time to impress your guests, arrange the cold scallops on a platter, top with the prepped pickles, drizzle with fresh yuzu juice, and garnish with togarashi and finger limes for a stunning presentation that tastes just as delightful as it looks.
How to Store and Freeze Sashimi Scallops
Room Temperature: Keep sashimi scallops at room temperature for no longer than 2 hours to ensure freshness and safety.
Fridge: Store any leftover sashimi scallops in an airtight container in the fridge for up to 24 hours. Consume them as soon as possible for the best flavor.
Freezer: It is not recommended to freeze sashimi scallops as the texture may suffer. However, if necessary, wrap tightly in plastic wrap and freeze for up to 1 month.
Reheating: Sashimi scallops are best enjoyed raw and should not be reheated. If you want to enjoy a cooked dish, consider using the scallops in a different recipe.
Expert Tips for Sashimi Scallops
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Fresh Ingredients Matter: Always use sushi-grade scallops for safety and the freshest taste in your sashimi scallops with yuzu dressing.
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Keep it Cold: Maintain scallops at a low temperature during preparation to ensure a delicious and safe raw seafood experience.
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Sharp Knife Required: Utilize a sharp knife for slicing scallops to avoid crushing them, preserving their silky texture in your sashimi.
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Whisk-Up Yuzu Options: If fresh yuzu juice isn’t available, consider using bottled yuzu juice from specialty stores for optimal flavor in your dish.
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Substitution Smarts: In a pinch, don’t hesitate to substitute ingredients like rice wine vinegar with apple cider vinegar or shallots with red onion, ensuring a lovely dish regardless.
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Presentation is Key: Arrange scallops on a chilled plate and serve immediately for that stunning visual and flavorful effect everyone will love.
Sashimi Scallops Variations
Feel free to explore exciting twists on this delicious dish and find your perfect combination!
- Tropical Twist: Add finely chopped mango to the quick pickle for a sweet, tropical flavor that contrasts beautifully with the scallops.
- Spicy Kick: Incorporate sriracha or chili oil into the yuzu dressing to give an enticing heat that brings a new zing to the dish.
- Herbaceous Addition: Fold in fresh herbs like cilantro or basil into the pickles for a fragrant and vibrant overall taste.
- Citrus Infusion: Combine yuzu juice with a splash of orange juice for a unique and refreshing citrus profile that enhances sweetness.
- Nutty Flavor: Drizzle a little sesame oil over the scallops right before serving to add a creamy, nutty dimension that surprises the palate.
- Alternative Seafood: Swap scallops for thinly sliced salmon or octopus for a delicious alternative that maintains the dish’s elegance and flair.
- Sweet and Sour: Pickle the veggies with a touch of sugar to balance out tartness, giving the dish a sweet and sour profile that tempts the taste buds.
- Ginger Zing: Use pickled ginger instead of fresh ginger for a more pronounced zing, introducing a lovely depth to the quick pickles.
Enjoy crafting your gourmet experience with these variations!
Sashimi Scallops with Yuzu Dressing Recipe FAQs
How do I choose fresh sashimi-grade scallops?
Absolutely! When selecting sashimi-grade scallops, you want to ensure they are glossy, firm, and free of any dark spots. Look for clear, sweet-smelling scallops with a slight ocean aroma. They should be kept cold, and it’s best to buy them from a trusted seafood market or supplier. If you’re unsure, don’t hesitate to ask the fishmonger for the freshest option available!
What is the best way to store leftover sashimi scallops?
Very! To store any leftover sashimi scallops, place them in an airtight container and keep them in the refrigerator for up to 24 hours. Remember to keep them cold at all times! If you find you won’t eat them within that timeframe, it’s best to prepare only what you’ll consume immediately, as sashimi is meant to be enjoyed fresh.
Can I freeze sashimi scallops without compromising their quality?
The more the merrier! While it’s not ideal to freeze sashimi scallops, if necessary, you can wrap them tightly in plastic wrap and store in the freezer for up to 1 month. To do this, ensure they are first blotted dry with paper towels. Place them in a single layer on a baking sheet until fully frozen, then transfer to a freezer-safe container or bag to avoid freezer burn. When ready to use, thaw in the refrigerator overnight.
What if I can’t find yuzu juice for the dressing?
No worries! If yuzu juice isn’t available, you can substitute it with an equal amount of fresh lemon or lime juice. For a twist, consider mixing a bit of lemon zest into the juice for an added zing that mimics the unique flavor profile of yuzu. Many supermarkets carry bottled yuzu juice as well; it’s a great alternative that can be used in other dishes too!
How do I avoid common issues while making sashimi?
Absolutely! To prevent common issues when preparing sashimi, always use a sharp knife to maintain the delicate texture of the scallops. Be mindful of the temperature—keep everything cold during preparation to ensure freshness. If you find that your scallops are difficult to slice, let them sit for 10-15 minutes in the refrigerator to firm up before cutting. And remember, presentation matters! Chill your serving platter beforehand for an impressive display.
Are there any dietary considerations I should keep in mind?
Very! If you have guests with allergies or dietary restrictions, be aware that some may be sensitive to seafood or shellfish. Always check with your diners beforehand if you’re unsure. Additionally, the recipe is gluten-free and low-carb, making it suitable for many lifestyles, but it’s wise to confirm with anyone who has specific dietary needs.
Sashimi Scallops with Yuzu Dressing That Impress at Home
Ingredients
Equipment
Method
- Prepare Quick Pickle: In a bowl, combine diced cucumber, shallot, and ginger with rice wine vinegar. Let it macerate for about 15 minutes.
- Slice Scallops: Carefully slice your sashimi-grade scallops into 4 delicate rounds each.
- Chill Platter: Arrange your scallop slices on a chilled platter to keep them fresh.
- Top with Pickles: Spoon the marinated shallot mixture generously over the scallops.
- Drizzle Yuzu Juice: Add a drizzle of fresh yuzu juice over the top.
- Garnish and Serve: Sprinkle with togarashi and Maldon salt and garnish with finger limes. Serve immediately.