📝 About This Recipe
This elegant crudo showcases the buttery, oceanic sweetness of premium Hokkaido sea scallops, elevated by the bright, floral acidity of Japanese yuzu. A hint of green yuzu-kosho adds a sophisticated fermented heat, while toasted sesame and micro-shiso provide an aromatic depth that lingers on the palate. Perfect as a refined starter, this dish is a masterclass in balancing acidity, salt, and the delicate texture of pristine raw seafood.
🥗 Ingredients
The Scallops
- 12 pieces Dry-packed U-10 Sea Scallops (sushi-grade, chilled and side muscle removed)
- 1 pinch Maldon Sea Salt (for finishing)
Yuzu-Kosho Vinaigrette
- 3 tablespoons Fresh Yuzu Juice (bottled 100% yuzu juice is a good substitute)
- 2 tablespoons Extra Virgin Olive Oil (use a mild, buttery oil)
- 1/2 teaspoon Green Yuzu-Kosho (Japanese fermented chili-citrus paste)
- 1 teaspoon White Soy Sauce (Shiro Shoyu) (keeps the sauce clear; regular light soy works if unavailable)
- 1 teaspoon Mirin (for a hint of sweetness)
Garnish and Texture
- 1 piece Radish (shaved paper-thin into ice water)
- 2 tablespoons English Cucumber (finely diced into small brunoise)
- 4 pieces Fresh Shiso Leaves (very finely chiffonaded)
- 1 teaspoon Toasted White Sesame Seeds
- 1/4 cup Micro-greens or Micro-cilantro (for delicate plating)
- 1/2 teaspoon Chili Oil (optional, for dots of color)
👨🍳 Instructions
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1
Place four appetizer plates in the refrigerator at least 20 minutes before starting to ensure they are ice-cold for serving.
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2
Pat the scallops thoroughly dry with paper towels. Removing excess moisture is crucial for a clean texture.
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3
Place the scallops in the freezer for 5-8 minutes. This firms them up slightly, making them much easier to slice into uniform discs.
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4
In a small glass bowl, whisk together the yuzu juice, white soy sauce, mirin, and yuzu-kosho until the paste is fully dissolved.
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5
Slowly stream in the extra virgin olive oil while whisking constantly to create a light, temporary emulsion.
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6
Using a very sharp sashimi knife or a chef's knife, slice each scallop horizontally into 3 or 4 thin discs, approximately 1/8 inch thick.
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7
Remove the chilled plates from the refrigerator and arrange the scallop slices in a slight overlapping circular pattern (carpaccio style).
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8
Lightly season the surface of the scallops with a tiny pinch of Maldon sea salt to draw out their natural sweetness.
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9
Using a spoon, gently drizzle the yuzu-kosho vinaigrette over the scallops, ensuring each piece is lightly coated but not swimming in liquid.
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10
Scatter the finely diced cucumber and shaved radish slices over the scallops to provide a refreshing crunch.
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11
Top with the shiso chiffonade, toasted sesame seeds, and micro-greens for aromatic complexity.
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12
Optional: Use a dropper or the tip of a spoon to place tiny dots of chili oil between the scallops for a pop of color and heat.
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13
Serve immediately while the scallops are still perfectly chilled.
💡 Chef's Tips
Always use 'dry' scallops; 'wet' scallops are treated with phosphates that ruin the flavor and texture for raw preparations. If you cannot find fresh yuzu, a 50/50 mix of lime and grapefruit juice provides a similar aromatic profile. Ensure your knife is extremely sharp; a dull knife will tear the delicate scallop fibers rather than slicing them cleanly. Do not dress the dish until the very last second, as the acid in the yuzu will begin to 'cook' (ceviche-style) the scallops and change their texture. For a professional look, use a mandoline to slice the radishes so thin they are translucent.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Sancerre or an Austrian Grüner Veltliner. Serve alongside a glass of premium Junmai Ginjo sake to complement the umami notes. Accompany with lightly toasted sourdough points or Japanese rice crackers for added texture. A side of chilled seaweed salad (wakame) makes for a beautiful, thematic pairing. For a luxury touch, top each serving with a small dollop of Osetra caviar.