Scallop Sashimi With Meyer Lemon Confit Recipe

Prepare and confit lemons

Wash lemons well. Using a fine zester or sharp knife, remove thin strips of peel (yellow and fragrant, avoid too much pith) from both lemons, then thinly slice remaining lemons into very small dice (about 2–3 mm). In a small saucepan, combine 2 tablespoons sugar and 2 tablespoons water over medium heat, stirring until sugar dissolves. Add lemon peel strips and diced lemon with 1/4 tsp kosher salt. Reduce heat to low and gently simmer for 8–10 minutes, stirring occasionally, until peels are translucent and liquid slightly syrupy. Remove from heat and let cool. Taste; if too acidic, add 1/2 tsp more sugar. You should end with about 2–3 tablespoons of confit (peel + diced flesh in syrup). Chill briefly if making ahead.

Toast buckwheat groats

Place a small dry skillet over medium heat until warm. Add raw buckwheat groats and toast, stirring constantly, 4–6 minutes until grains darken slightly and become fragrant. Transfer immediately to a plate to stop cooking. In the same skillet, melt 1 tsp butter or heat 1 tsp neutral oil over low heat, return toasted groats to the pan, add 1/2 tsp sugar and 1/8 tsp sea salt, and toss 1 minute to glaze and crisp. Spread on paper towel to cool — they will crisp further as they cool. Taste and adjust salt if needed.

Clean and slice scallops

Pat scallops dry on paper towel. If using larger diver scallops, slice each across into 2 thin slivers (about 1/8–1/4 inch / 3–6 mm). For bay scallops leave whole or halve if very small. Keep scallops chilled until ready to plate.

Seasoning base

In a small bowl combine 1 tsp rice vinegar, 1 tsp light soy sauce (or tamari), and a pinch (1/8 tsp) freshly cracked white or black pepper. Stir to combine.

Plate sashimi

Arrange scallop slivers individually on chilled plates or a single flat serving plate with space between each piece. Spoon about 1/4 teaspoon of the rice vinegar–soy mixture over each scallop piece (this should lightly perfume but not soak them). Place a small dot (about 1/4 tsp) of Meyer lemon confit atop each scallop sliver — aim for balance so the confit’s sweetness and citrus lift the scallop without overpowering. Scatter the toasted buckwheat crunch over and around the scallops (about 1/2 teaspoon per scallop), adding texture. Drizzle a few drops of finishing olive oil over each piece and finish with a light pinch of flaky sea salt on each scallop. Garnish with microgreens if using.

Serve

Serve immediately so scallops remain cool and the buckwheat stays crunchy. If preparing ahead, keep confit and toasted groats separate and assemble just before serving.