top of page

Yuzu Sake Pickled Scallops with Seaweed Salad

This simple and healthy modern Japanese appetizer features scallop sashimi (make sure to use sashimi-grade scallops), which absorbs the fragrance of yuzu sake. Paired with seaweed salad and wasabi egg yolk sauce, it’s refreshing and appetizing with a hint of Okinawan flair, perfect for enjoying in the summer.



Ingredients (serve 2)

 

Scallops (sashime grade)

6-8 pcs

Yuzu Sake

1 cup

Dried Seaweed

10g

Sesame Oil

1 tsp

Sea Salt

½ tsp

Sugar

½ tsp

Lemon Juice

to taste

Wasabi

1 tsp

Mayonnaise

2 tbsp

Extra Virgin Olive Oil

1 tsp


Steps

 
1. Mix yuzu sake, sesame oil, sea salt, and sugar together. Submerge the scallop sashimi in the mixture (making sure it is fully covered), and refrigerate for at least 1 hour (up to 3 hours).

2. When the scallops are nearly marinated, soak the dried seaweed in room temperature water for about 10 minutes.

3. Once the seaweed has expanded and softened, drain off the excess water.

4. Mix the mustard and mayonnaise together until well combined.

5. Spread the mustard mayonnaise on a plate, then layer the scallops on top. Add the seaweed, and finish with a drizzle of olive oil. For extra flavor, squeeze a little lemon juice over the top before serving!

1 view0 comments

Commentaires


bottom of page