Pat scallops dry with paper towels. Remove any side muscle. Refrigerate scallops until cold for 10–15 minutes — cold scallops are easier to slice cleanly.

Dice scallops

Using a sharp chef's knife, slice scallops into 1/4-inch slices, stack gently and then dice into small 1/4-inch cubes. Place diced scallop in a chilled bowl and keep cold.

Vegetables & Mix-ins

Seed and finely dice cucumber and avocado. Add to the bowl with the diced scallop. Add thinly sliced scallion and micro cilantro. Gently fold to combine, taking care not to puree the avocado.

Sauce & Seasoning

In a small bowl whisk together yuzu juice, ponzu, light soy, neutral oil, sesame oil, and grated ginger until emulsified. Taste and season with fine sea salt and white pepper. The dressing should be bright, slightly salty and fragrant.

Pour roughly 2/3 of the dressing over the scallop mixture and gently fold to coat evenly. Reserve the remainder for finishing and for guests to add more to taste.

Nori & Garnish

Cut toasted nori sheet into 1-inch strips or small squares. If using furikake or crispy nori fronds, have them ready. Zest half a yuzu (or lime) to get about 1/2 teaspoon of zest and set aside.

If using jalapeño, slice very thin and remove seeds for mild heat; reserve a few slices for garnish.

Plating & Serve

Using a 2.5-3-inch ring mold (optional) or spoon, portion about 3 oz (roughly 1/2 cup) scallop tartare per serving into neat rounds on chilled plates or on individual spoons/crackers.

Drizzle the reserved dressing around or over the tartare. Sprinkle yuzu zest on top, place a strip or square of toasted nori leaning against the tartare, and scatter a few micro cilantro leaves and a jalapeño slice if using.

Scatter a pinch of furikake or crispy nori fronds for texture. Serve immediately with potato chips, crostini, or sesame crackers for scooping and a lime wedge on the side.

Advise guests to eat immediately for best texture; do not hold tartare for more than 30 minutes after dressing to preserve texture and color.