Recipe | Sashimi Style Hokkaido Scallop

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– Wrap scallops in absorbent paper
– Chill scallops until very cold
- Remove from paper (they must be dry)
- With a very sharp knife slice each scallop an into 3 slices and place in a layered rows of 2 on a plate with raised edges
- Drizzle generously with Yuzu Dressing
- Leave for 10 minutes in the fridge
- Garnish with micro herbs and sprinkle of pink pepper corns and serve 

– 250ml Yuzu juice ( you can buy this from a Japanese Supermarket )
– 250ml light soy sauce

Mix in a bottle shake and chill before use

– Teaspoon of pink pepper corns
– Micro herbs

SCALLOP (4 serves – 2 or 3 scallops per person)
We recommend dry scallops for this dish. This is a scallop processed on the day it is caught and not stored in water to become more plump. Request from your fish monger (sashimi section) 12 large (Hokkaido) sashimi grade white DRY Japanese scallops. If Japanese scallops are not available then a fresh Australian scallop (roe off) will also have the sweetness you seek.