3 Piece Sashimi Scallops Recipe

Prepare scallops

Pat the 3 scallops dry with paper towels. If there is a small muscle (rectangular side piece) on each scallop, remove it by pulling it away and discarding (or save for another use). Keep scallops chilled on ice or in the refrigerator until ready to slice.

Slice scallops

Using a very sharp, chilled knife, slice each scallop crosswise into 2–3 thin medallions if scallops are very large; for presentation as '3 piece sashimi' keep one whole scallop per serving or slice each scallop into three thin slices depending on desired look. For this recipe present three scallop medallions total: slice each scallop into one medallion if large, or slice across to make three even sashimi slices in total. Aim for 1/4-inch (6 mm) thickness.

Plate garnish

Arrange a small nest of daikon julienne on the center of a chilled plate. Fan the three scallop slices gently on top or beside the daikon. Scatter microgreens lightly over or next to the scallops. Sprinkle the toasted sesame seeds over the scallops for a subtle crunch and visual contrast. If using pickled ginger, place 2–3 thin slices at the side of the plate.

Finish with citrus

Lightly squeeze the half lemon over the scallops (just a few drops) if you used lemon as the citrus component; if you used yuzu in the sauce you can skip additional lemon, or add a tiny finishing squeeze to taste.

Make sashimi dressing: In a small bowl, combine 1 tablespoon soy sauce, 1 teaspoon yuzu (or lemon) juice, 1/2 teaspoon rice vinegar, 1/2 teaspoon mirin, and 1 teaspoon extra-virgin olive oil. Whisk until blended.

Season: Stir in 1/4 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Taste quickly and adjust: sashimi sauce should be bright and slightly salty — add an extra 1/4 teaspoon yuzu/lemon if you prefer more acidity.

Wasabi: Place 1/2 teaspoon fresh wasabi paste on the plate beside the scallops (or blend a tiny amount into the sauce if you prefer a milder, integrated heat).

Dress scallops: Using a teaspoon, drizzle a small amount (about 1/2–1 teaspoon) of the dressing over each scallop slice just before serving. Alternatively, serve the remainder of the dressing on the side for dipping so the scallops remain pristine.