Rinse scallops briefly under cold water and pat very dry with paper towels. Check for and remove the small side muscle if present. Keep scallops cold until ready to slice.

Slice scallops

Using a very sharp knife, slice each scallop horizontally into 2–3 thin medallions (about 1/8"–1/4" thick). Arrange slices in a single layer on a chilled serving plate or on individual chilled small plates.

In a small bowl, whisk together lemon juice and yuzu (or lime) juice with the extra-virgin olive oil until slightly emulsified. Season with 1/2 tsp of the sea salt and 1/4 tsp of the white pepper. Spoon or drizzle about half of this citrus dressing evenly over the scallop slices. Let sit 1–2 minutes to gently cure — do not let sit longer than 5 minutes so texture remains delicate.

Finishing oil & aromatics

Combine the toasted sesame oil and grapeseed oil (if using) with the grated ginger and minced shallot. Stir to meld. Taste and add remaining 1/2 tsp sea salt and 3/4 tsp white pepper if needed. Very lightly spoon small drops of this aromatic oil over each scallop slice, focusing on the center to create a glossy finish.

Herbs & heat

Scatter the sliced chives and micro cilantro evenly over the scallops. Distribute the thin jalapeño slices sparingly so each bite gets a hint of heat but not overwhelming spice.

Crunch & garnish

If using, place the cucumber ribbons or daikon matchsticks as a small bed under the scallops or around the plate. Sprinkle toasted sesame seeds and crispy fried shallots or garlic chips over the top for texture.

Optional seasoning (umami)

If you want a deeper savory note, whisk together the soy sauce and fish sauce and very sparingly drizzle a few drops over selected scallop slices (start with half the mixture and add more to taste). Avoid pooling of salty sauce — a light accent is all that is needed.

To serve

Serve immediately while scallops are cold and still having that fresh, buttery texture. Provide small forks or spoons so guests can pick up a whole medallion with garnish. Leftover dressing can be served on the side for additional seasoning.