Namahotate ‡ Recipe

Prepare scallops

Pat the dayboat scallops very dry with paper towels. If they have the small side adductor attached, remove it. Season both sides lightly with fine sea salt and a small grind of black pepper. Place scallops on a chilled plate and refrigerate for 5–10 minutes to firm.

Slice for namahotate

Using a very sharp knife, slice each scallop crosswise into 1/4"–1/3" (6–8 mm) thick medallions if serving sashimi-style, or leave whole if presenting as whole raw scallops. Arrange slices on a chilled plate or on a bed of crushed ice with small gaps between pieces so dressing can contact each slice.

Whisk the light soy sauce, mirin, yuzu juice (or lemon-lime mix), rice vinegar, neutral oil and grated ginger in a small bowl until combined. Taste and adjust balance: it should be bright, slightly sweet, and salty with a hint of acidity. If you want it a touch sweeter, add 1/2 tsp mirin; for more acidity, add a few drops of yuzu or lemon.

Strain the dressing through a fine mesh if any fibrous ginger pieces remain, then chill briefly (2–3 minutes) in the fridge or over an ice bath so it’s cool but not thickened.

Spoon about 1/2 to 1 teaspoon of dressing over each scallop slice (or lightly brush the whole scallops) so each piece is lightly coated but not swimming. Reserve a small amount of dressing for serving on the side.

Top each scallop piece with a small pinch of thinly sliced scallion and a tiny smear (about 1/16–1/8 tsp) of fresh wasabi or a small dot of wasabi paste. Add a few sesame seeds and a tiny curl of pickled ginger beside the scallop.

If using shiso or micro shiso, place a small julienned nest on or beside each scallop for aroma. If using tosaka/nori, add a small strip for texture contrast.

Finish with a light dusting of lemon or yuzu zest over the plate for brightness. Serve immediately on chilled plates or over crushed ice with the reserved dressing on the side.

Keep scallops cold until the last moment. Do not marinate for more than a few minutes in the dressing — the citrus will begin to cure the scallop if left too long. Serve within 10–15 minutes of dressing for best texture and flavor.

For a slightly different presentation, briefly torch the top of the scallops for 1–2 seconds to add a hint of char, then finish with the dressing and garnishes.