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Ingredients
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Namahotate (Dayboat Scallop) Preparation
Citrus-ginger Dressing
Garnishes & Accents
Method
Namahotate (Dayboat Scallop) Preparation
- 1
Inspect and clean
Rinse each scallop briefly under very cold running water to remove grit. Pat dry gently with paper towels. If scallops include side muscle, remove it by peeling it away.
- 2
Chill on ice
Fill a shallow serving bowl or platter with crushed ice. Spread the scallops on a second plate and place it over the ice (or set scallops directly on a bed of shaved ice) to keep them very cold until service. Keep covered in fridge if not serving immediately.
- 3
Salt lightly
Just before plating, sprinkle each scallop with a very small pinch of fine sea salt to bring out natural sweetness.
Citrus-ginger Dressing
- 4
Combine yuzu juice, light soy sauce, mirin, rice vinegar, and freshly grated ginger in a small bowl. Whisk until combined. Slowly whisk in the neutral oil to give the dressing a slight glossy finish and to soften the acidity. Taste and adjust: add a little more yuzu for brightness or a drop more soy for umami.
Garnishes & Assembly
- 5
- 6
Dress scallops
Using a small spoon or dropper, place about 3/4 teaspoon of the citrus-ginger dressing onto each scallop so it lightly coats the top without drowning the natural flavor.
- 7
Add garnishes
Top each scallop with a micro shiso leaf (or substitute), a few slivers of julienned scallion, and a tiny pinch of toasted sesame seeds. Finish with a delicate shaving of yuzu or lemon zest. If using jalapeño or shishito, add one thin sliver across select scallops for a hint of heat.
- 8
Final chill and serve
Serve immediately while scallops are cold and tender. Provide small spoons or chopsticks so guests can enjoy every bit of the dressing. Keep any leftover dressing refrigerated and use within 24 hours.
