More a method than a recipe, this fresh scallop sashimi is easy to make with a little cling film, time in a freezer and a sharp knife.
Back in our Dubai days, before my husband retired, he traveled a lot. I wasn’t alone since our wonderful Boxer boy was still around but I did miss him. One perk though was that with all those miles in the air, he earned platinum status on Emirates Airline, which gave us access to the Emirates first class lounge.
The first class lounge had a fabulous menu of delicious items we loved, like the wild mushroom soup. I ordered that every time, that is, until they added a sushi bar. Manned by Japanese sushi chefs, items were made to order from the freshest of ingredients, flown in from Japan. It was heaven.
Our favorite thing was fresh scallop sashimi, something we had never tried before in a regular Japanese restaurant, and we were hooked.
Now, whenever we are able to buy hand-dived scallops, I always make at least one batch into sashimi.
Fresh Scallop Sashimi
You can make this with as few or as many fresh scallops as you can get your hands on. You will also need a good freezer and cling film. You can fry up the roe with butter and a little garlic and salt or use them in another recipe, like my celeriac mash with scallop roe butter.
Ingredients
Hand-dived scallops
Cling film
Freezer space
Time
To serve: wasabi and soy sauce
Method
Remove the roe from the scallops and trim off the “foot” which is the little tough bit that holds the scallop to its shell and discard.
Stretch a piece of cling film out on a clean work surface and line the scallops up side by side on their long side.
Roll the cling film up as snugly as possible to push the scallops into a cylindrical shape.
Chill in the freezer until just about frozen. (You can also leave them in for a couple of days, just remove and leave to thaw slightly before continuing.)
Remove from the freezer and use your hands to roll and press the scallops to make them even more cylindrical. Imagine you are making a long sausage out of dough.
Slice one at a time with sharp knife into thick circles.
Place single file on a serving plate. Leave to thaw completely then serve with a dollop of wasabi paste mixed in to soy sauce for dipping.
Enjoy!
Welcome to the 19th edition of Alphabet Challenge 2025, brought to you by the letter S. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the S recipes below:
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- Karen’s Kitchen Stories: Sourdough Focaccia
- A Messy Kitchen: Marionberry Lavender Chiffon Cake
- Blogghetti: Spinach and Cheese Crescent Rolls
- Sneha’s Recipe: Spicy Peas
- A Day in the Life on the Farm: Semitas
- Food Lust People Love: Fresh Scallop Sashimi
- Culinary Cam: Semifreddo al Miele
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Weeknight Sweet Italian Sausage Gravy with Beer
- Magical Ingredients: Shahi Paneer Dip
- Palatable Pastime: Seasoned Baked Chicken Legs
- Mayuri’s Jikoni: Chermoula Sweet Potato Salad
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