Scallop Carpaccio Recipe

1. Prepare vegetables: julienne cucumber and carrot into matchstick pieces about 2–3 inches long; very thinly slice red onion. Place in a bowl.

2. Make pickling liquid: in a small saucepan combine rice vinegar, water, sugar and ½ tsp salt. Warm gently just until sugar dissolves; do not boil. Remove from heat and stir in 1 tbsp yuzu juice.

3. Pour warm pickling liquid over the vegetables, toss to coat, and let cool to room temperature, about 15–20 minutes. Drain before using; reserve 1–2 tbsp of the pickling liquid for assembly if desired.

4. Combine dashi, thinly sliced ginger, yuzu juice, light soy sauce and mirin in a small bowl or pitcher. Stir to combine and taste; adjust acidity with a little more yuzu juice if needed.

5. Strain the broth through a fine mesh sieve to remove ginger slices for a clear broth, or leave a few slices for aroma. Stir in neutral oil and ¼ tsp white pepper. Chill the broth in the refrigerator for at least 20 minutes to serve cold.

6. Prepare scallops: Pat scallops very dry with paper towels. Using a sharp knife, slice each scallop horizontally into 2 even medallions (or into 3 thinner slices for a delicate carpaccio). Keep slices chilled on a tray covered with plastic wrap.

7. Season scallops: Arrange scallop slices in a single layer on chilled plates, slightly overlapping in a circular fan. Lightly sprinkle 1 tsp fine sea salt and 1 tsp white pepper evenly over the scallops.

8. Dress scallops: Drizzle about 2 tbsp extra‑virgin olive oil evenly over the scallops (roughly ½ tbsp per plate if serving two). Scatter a few drained pickled vegetables across each plate for texture and acidity. Add 1 tsp yuzu zest and a few radish slices for color.

9. Finish: Spoon 2–3 tbsp chilled yuzu‑ginger broth around and lightly over the scallops so they sit in a shallow pool but are not submerged. Scatter microgreens and toasted sesame seeds on top. If using, add a few drops of chili oil or a tiny sliver of fresh chile to each plate. Finish with a light pinch of flaky finishing salt over the scallops.

10. Serve immediately while scallops are cold and the broth is bright. Leftover broth can be chilled up to 24 hours; do not store dressed scallops more than 1 hour due to raw seafood safety.