🐚 Scallop sashimi
Scallop sashimi is a simple Japanese plate of sashimi-grade scallops, served with fine threads of daikon radish and fresh shiso leaves. The raw scallop is sweet, tender and almost creamy, with a delicate taste of the sea. The crisp daikon and the minty, peppery shiso freshen the palate between bites. It is served chilled as a light starter or as part of a larger sashimi selection.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g sashimi-grade scallops
- 150 g daikon radish
- 6 fresh shiso leaves
- Wasabi paste (optional)
Method
- Pat the scallops dry and slice each one horizontally into two or three discs.
- Peel the daikon and cut it into very fine threads; soak in cold water for 5 minutes and drain well.
- Pile the daikon on chilled plates, lay a shiso leaf alongside and arrange the slices over it. Serve at once.
How to make it lighter
- Scallops are very lean; a few drops of citrus are all they need.
- Eat plenty of the daikon — it adds crunch and volume for very few calories.
- Sashimi without rice is a much lighter plate than nigiri or rolls.
History
Scallops are farmed and fished in large quantities around Hokkaido and northern Japan, where they are commonly eaten raw as sashimi.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →