Seared Scallop Sashimi

Seared Scallop Sashimi


1 person made this

About this recipe: Found some very fresh big scallop this afternoon and thought of sliced them up and make a scallop sashimi. Then I thought can I do something different, here I came up something really good as appetizer. I had something very similar to this in a high-end Japanese restaurant once and it is not in their menu. I was taken by surprise when they offer me a mega big scallop. If you are love Japanese food and loves scallop, you will love this. So good and easy to make that I have to blog this right away.

jswching Basel, Switzerland

Serves: 4 

  • 4 very fresh scallops (sashimi quality)
  • 2 tbsp Tonkashu sauce
  • 3 tbsp Olive oil
  • Pinches salt & pepper
  • 4 square pcs Nori (seaweed), big enough to wrap the scallops

Prep:10min  ›  Extra time:5min  ›  Ready in:15min 

  1. Heat up a skillet in high heat
  2. Brush some olive oil on both sides of the scallops, and then sear the scallops, 30 secs on each side.
  3. Then brush some Tonkashu sauce on the scallop, does not need too much, just want to have a hint of the sauce.
  4. Sear further for one minute on both sides until lightly brown, grind a little sea salt and black pepper as seasoning.
  5. Take out the scallops and dry on a kitchen towel to absorb the liquid, since they are not fully cooked, there may be some liquid coming out after remove from heat.
  6. Wrap the scallop with a piece of nori and serve immediately.
  7. If you have sake that will be nice to go with otherwise a glass of white wine or a hot green tea will be great too.

Cook's note

Taken from Gourmet Traveller

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