Sashimi Scallops with Yuzu Dressing That Impress at Home

Enjoy Sashimi Scallops With Yuzu Dressing, a stunning and easy-to-prepare appetizer that will delight any seafood lover.

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Prep Time 30

Marinating Time 15

Total Time 30

Servings: 4 servings

Course: APPETIZERS

Cuisine: Japanese

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Scallops

12 pieces Sashimi Grade Scallops Choose the freshest, sushi-grade scallops.

For the Quick Pickle

1 cup Rice Wine Vinegar Apple cider vinegar can substitute.
1 medium Persian Cucumber Regular cucumbers can work.
1 medium Shallot Red onion can be used as a substitute.
1 tablespoon Fresh Ginger Ground ginger can be a quick alternative.

For the Dressing

2 tablespoons Fresh Yuzu Juice Lemon or lime juice can substitute.

For Garnishing

2 pieces Finger Limes Optional but adds flavor.
1 teaspoon Togarashi Chili flakes can be a simpler alternative.
1 teaspoon Maldon Salt Any sea salt will work.

Equipment

Sharp knife
Bowl
Chilled Platter

Method

How to Make

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.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 10gProtein: 30gFat: 5gSaturated Fat: 1gCholesterol: 50mgSodium: 600mgPotassium: 250mgFiber: 2gSugar: 2gVitamin C: 15mgCalcium: 2mg

Notes

Fresh ingredients matter for best taste, and maintain scallops at a low temperature during preparation.

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