Scallop Tataki

By • August 11, 2013 2 Comments

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Author Notes: This recipe is my Dad's signature dish, which I have reproduced with his permission. You need really fresh scallops for this, as they are served almost raw. It is the perfect dinner party dish, it is visually stunning, and you can make it in advance. Once the scallop is cooked and chilled in the freezer, you can transfer it to the fridge and slice and serve at the last minute.Canalcook


Serves 4

  • 6 very fresh large scallops
  • 4 tablespoons sesame seeds, black and/or white
  • 2 teaspoons wasabi paste
  • 1 tablespoon lime zest
  • 1 tablespoon finely chopped chives
  • 1 tablespoon lime juice
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon sugar
  • sunflower or vegetable oil
  • Sushi ginger
  • Good quality mayonnaise
  1. Roll each scallop in the sesame seeds until coated.
  2. Wrap each scallop tightly in clingfilm and chill in the fridge for 45 minutes.
  3. Spray a frying pan with a little oil and put it on a high heat.
  4. Pan fry each whole scallop for exactly 30 seconds, turning constantly with a tongs so it is lightly seared on all sides but still basically raw inside (this is why they need to be very fresh).
  5. Put the scallops on a plate and put in the freezer for 15 minutes (don't leave them in longer or they will freeze, this is just to stop them cooking further)
  6. Meanwhile, mix the wasabi and mayonnaise together in a bowl.
  7. Mix the lime zest and chive together in a bowl.
  8. Mix the soya sauce, lime juice, sugar and sesame oil together in a saucepan and heat gently on a low heat to combine.
  9. Remove the scallops from the freezer and slice each scallop so you are left with 4-6 thin circular slices.
  10. Divide the scallop slices between four plates, fanning them out.
  11. Sprinkle the scallop slices with the mixed chive and lime zest, and serve with some sushi ginger and a dollop of the wasabi mayonnaise.

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