Raw Scallops, Bonito Cream* Recipe

Portion and season

Pat the scallops dry with paper towels. Remove and discard the small side muscle if present. Slice each scallop horizontally to create two thin medallions (about 4–6 mm thick) or keep whole if preferred. Arrange slices on a chilled plate in a single layer. Lightly sprinkle the fine sea salt and white pepper over the scallops, then drizzle the neutral oil to gloss them.

Cover the plate loosely with plastic wrap and chill in the refrigerator for 10–15 minutes to let the seasonings relax into the scallop flesh while you prepare the sauce. Keep chilled until ready to serve.

Infuse the dashi

In a small saucepan, combine the 120 ml dashi and 8 g bonito flakes. Warm over medium heat until it just reaches a gentle simmer, then remove from heat and let steep for 5 minutes to extract flavor.

Strain the infused dashi through a fine mesh strainer or cheesecloth into a clean bowl, pressing gently on the flakes to extract liquid. Discard the used flakes.

Make the cream

Return the strained dashi to the saucepan. Add the heavy cream and butter, and warm gently over low heat, whisking until the butter melts and the mixture begins to thicken slightly (do not boil). Cook for 2–3 minutes until slightly reduced and velvety.

Season the cream with the low‑sodium soy sauce, lemon juice, sugar, and kosher salt. Taste and adjust: the sauce should be savory with a pronounced bonito/dashi note, balanced by a touch of acidity and a hint of sweetness. If thicker texture is desired, simmer very gently another 1–2 minutes; for a silkier, thinner sauce keep it looser. Remove from heat and let cool to warm or near room temperature (chilled scallops are served best with a slightly cool to room‑temp sauce).

If a perfectly smooth emulsion is desired, cool slightly then blitz the sauce in a small blender or use an immersion blender for 5–10 seconds to emulsify. Rewarm very gently if it cooled too much, but do not boil.

Spoon or drizzle approximately 1 tablespoon (15 ml) of the bonito cream per scallop medallion, either under each slice as a sauce bed or as a delicate quenelle on the side. If serving whole scallops, use 1–1.5 tbsp (15–22 ml) each.

Scatter the thinly sliced scallion and micro herbs over the scallops. Sprinkle the toasted sesame seeds and a light grating of yuzu or lemon zest across the plate.

Finish with a very light drizzle (about 1/4 tsp per serving) of neutral oil or cold‑pressed sesame oil for sheen and aroma.

Serve immediately while scallops are chilled and the bonito cream is slightly cool to warm. Provide small forks or spoons so guests can enjoy scallop with cream and garnish in each bite.