Description
The scallop in this recipe is nearly raw, so you need it to be exceptionally fresh.
Ingredients
Scale
- 6 large scallops (8 if you want to make it a bit more substantial)
- 3–4 tablespoons of sesame seeds (black and/or white)
- 2 teaspoos wasabi
- 6 teaspoons good mayonnaise
- 1 tablespoon lime zest
- 1 tablespoon chopped chives
- 1 tablespoons soy sauce
- 1 tablespoons lime juice
- 1 tablespoons sugar
- 1/2 teaspoon sesame oil
- Pickled sushi ginger
- Sunflower or vegetable oil
Instructions
- Roll each scallop in the sesame seeds until coated.
- Wrap each scallop tightly in clingfilm and chill in the fridge for 45 minutes.
- Spray a frying pan with a little oil and put it on a high heat.
- Once the pan is very hot, cook each scallop for 30 seconds, turning it constantly with a tongs so it is seared all over on the outside, but still nearly raw inside.
- Put the scallops on a plate and put in the freezer for 15 minutes (not any longer or they may freeze, this is just to stop them cooking further)
- Meanwhile, mix the wasabi and mayonnaise together in a bowl.
- Mix the lime zest and chive together in a bowl.
- Mix the soya sauce, lime juice, sugar and sesame oil together in a saucepan and heat gently on a low heat to combine.
- Slice each scallop so you are left with 4-6 thin circular slices.
- Divide the scallop slices between four plates, fanning them out.
- Drizzle a teaspoon or two of the soy-lime sauce over the scallop slices.
- Sprinkle the scallop slices with the mixed chive and lime zest, and serve with some sushi ginger and a dollop of the wasabi mayonnaise.
- Prep Time: 1 hour
- Cook Time: 1 min
- Category: Appetizer