2 Piece Sashimi Scallops Recipe

Inspect and Chill

Ensure scallops are dry-packed (not soaked in phosphates). Keep them cold on ice in the refrigerator until ready to slice; this firms them for cleaner sashimi cuts. Pat scallops very dry with paper towel just before slicing.

Trim

If the scallops have a side muscle (a small rectangular piece of tougher tissue), remove it with a small sharp knife. Wipe the knife blade with a few drops of neutral oil between cuts to prevent sticking.

Slice

Place scallop on a chilled cutting board. Using a very sharp, thin-bladed knife held at a slight angle, slice each scallop horizontally into two even slices (to yield two pieces total per scallop if you started with 1 large scallop each — for two scallops total, slice each so you end with 2 pieces plated). For this recipe (2 pieces sashimi), slice one large scallop into two thin medallions and select the two best slices; alternatively, use one slice from each of two scallops so you have two plated pieces. Aim for slices about 1/4 inch (6 mm) thick. Wipe knife between cuts for clean edges.

Plate

Arrange the two scallop slices on a chilled plate or small chilled bowl so they lie flat and slightly apart for garnishing.

Mix the sauce: in a small bowl combine 1 tsp soy sauce, 1/2 tsp rice vinegar, 1/4 tsp sesame oil and 1/4 tsp mirin (if using). Add 1/4 tsp freshly grated ginger and stir until combined. If using wasabi, add 1/4 tsp and whisk into the mixture. Taste and adjust — the sauce should be light and balanced, not overpowering the scallop.

Season scallops: sprinkle a pinch of sea salt and a pinch of freshly ground black pepper lightly over each scallop slice. The salt will enhance natural sweetness; use sparingly so you still taste the raw scallop.

Dress: using the back of a spoon, drizzle a small amount (about 1/2 tsp total, divided between the two pieces) of the prepared sauce over the two scallop slices. Avoid drowning them — sashimi uses minimal dressing.

Garnish: sprinkle a few toasted sesame seeds over the scallops if using. Add a small amount (about 1 tsp) of microgreens or thinly sliced scallion on top of or beside each slice. Place a small piece (about 1 tsp) of pickled ginger on the plate if desired. Finish with a very small squeeze of the lemon wedge over the scallops (a few drops) to brighten the flavor.

Final checks: ensure plate is clean and chilled. Serve immediately so scallops remain cold and fresh-tasting. Provide any extra soy sauce, wasabi, or lemon on the side for the diner.

Storage note: consume immediately. If not serving right away, keep scallops covered and chilled on ice and use within 1–2 hours for best texture and safety.