Ingredients with Measurements:
- 1 pound fresh sea scallops
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1 teaspoon wasabi paste
- 1/4 cup thinly sliced scallions
- 1/4 cup chopped cilantro
- 1 tablespoon sesame seeds
- 1 lime, cut into wedges
Special Equipment Needed:
- Sharp knife
- Cutting board
- Small mixing bowl
- Whisk
- Serving platter
Step-by-Step Instructions:
1. Rinse the scallops under cold water and pat dry with paper towels.
2. Use a sharp knife to slice each scallop into thin rounds and arrange them on a serving platter.
3. In a small mixing bowl, whisk together the soy sauce, mirin, rice vinegar, honey, and grated ginger.
4. Drizzle the sauce over the scallops and let them marinate for 5-10 minutes.
5. Sprinkle the sliced scallions, chopped cilantro, and sesame seeds over the scallops.
6. Serve the scallop sashimi with wasabi paste, lime wedges, and extra sauce on the side.
Time:
Preparation time: 15 minutes
Marinating time: 5-10 minutes
Cooking time: None
Temperature:
Serve scallop sashimi chilled.
Serving size:
This recipe serves 4 people as an appetizer.
Nutritional information:
Calories: 160
Fat: 2g
Carbohydrates: 9g
Protein: 26g
Sodium: 1050mg
Substitutions for ingredients:
- If you can't find fresh sea scallops, you can use frozen scallops that have been thawed.
- You can substitute the mirin with sake or white wine.
- If you don't have rice vinegar, you can use apple cider vinegar or white vinegar.
Variations:
- Add sliced avocado or cucumber to the serving platter for extra texture and flavor.
- Use ponzu sauce instead of the soy sauce mixture for a citrusy twist.
- Top the scallops with thinly sliced jalapenos for a spicy kick.
Tips and Tricks:
- Make sure to use a sharp knife to slice the scallops thinly and evenly.
- Don't over-marinate the scallops, as they can become tough and rubbery.
- Use high-quality ingredients for the best flavor.
Storage Instructions:
Scallop sashimi is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
Scallop sashimi should not be reheated. Serve it chilled.
Presentation Ideas:
Arrange the scallop sashimi on a bed of lettuce or edible flowers for a beautiful presentation.
Garnishes:
Garnish the scallop sashimi with extra cilantro leaves, sesame seeds, and lime wedges.
Pairings:
Scallop sashimi pairs well with chilled sake or a crisp white wine.
Suggested Side Dishes:
Serve scallop sashimi with steamed rice or a side salad for a light and refreshing meal.
Troubleshooting Advice:
- If the scallops are tough or rubbery, they may have been over-marinated or sliced too thickly.
- If the sauce is too salty, you can dilute it with a little water or more honey.
Food Safety Advice:
- Make sure to use fresh, high-quality scallops and handle them with clean hands and utensils.
- Keep the scallops refrigerated until ready to use.
- Discard any leftover scallop sashimi that has been sitting at room temperature for more than 2 hours.
Food History:
Sashimi is a traditional Japanese dish that consists of thinly sliced raw fish or seafood. It is typically served with soy sauce and wasabi paste for dipping.
Flavor Profiles:
Scallop sashimi is sweet, savory, and slightly tangy, with a delicate texture and fresh seafood flavor.
Serving Suggestions:
Serve scallop sashimi as an appetizer or light meal.
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Region: Japanese