Scallop Sashimi with Pears
55m
A very elegant and flavorful dish with only a few ingredients! The contrast between fresh scallops, wasabi, white soy, and pickled pears is amazing!
It is perfect as a starter or on a seafood platter, and combines perfectly with light and refreshing cocktails, such as gin and tonic, or sake and white wine.
If you can’t find wasabi oil, you can use grated fresh wasabi or horseradish instead.
Want to open your own scallops? Find it here on CREME! Keep in mind to save their shells for plating!
Add 7 tbsp of water and 3 tbsp of rice wine vinegar to a jar
Add 7 tbsp of white sugar and 1 pinch of salt
Add black pepper to taste and 3 tbsp of yuzu juice
Blend using a hand blender until the sugar is dissolved
Thinly slice 2 pears on a madoline
Pour the liquid over the pears. Let them sit for 20m until lightly pickled. Strain the pears or store in the liquid to intensify the flavors. The pickled pears with yuzu juice are ready
Wet a sharp knife
Thinly slice the scallops into rounds
Place the curved shells into serving bowls. Add the sliced scallops, arranged in circles
Season each slice of scallop with 1 drop of wasabi oil
Pour 1 tsp of white soy sauce on top
Add pickled pear slices to taste on top
Thinly slice 1 pear into rounds on a mandoline
Add 3- 5 slices of the fresh pear, folding each slice with your fingers. Garnish with purple shiso leaves to taste. The scallop sashimi with pears, white soy & wasabi is ready
Enjoy this dish with a chilled glass of white wine!
Yield 4 portions
Opened Scallop
4 unit
Wasabi Oil
to drizzleWhite Soy Sauce
4 tsp
Pear
1
Purple Shiso
to garnish
Pickled Pears with Yuzu Juice
Firm Pear
2Yuzu Juice
3 tbsp
Rice Wine Vinegar
3 tbsp
White Sugar
7 tbsp
Black Pepper
to taste
Salt
1 pinch
Water
7 tbsp
Equipment
Hand Blender
Mandoline
Kitchen Scale