For this recipe, I've combined elements from several things that I love: raw sea scallops, sushi that my sister and I used to order all the time (spicy salmon and apple) and lime juice. This recipe also completely defies a huge rule of mine: never call for tiny amounts of ingredients. But, here's the thing. Yes, you only need small squeezes of sesame oil and chili sauce, but you really want them to be background flavors so that the scallops can shine. And, in my house, these are all staples (does that count as an excuse?). One last thing, before you buy anything to serve raw, make sure to become best friends with your fishmonger and only buy the freshest scallops he or she can find. —lifeaswecookit
2-4 as an appetizer or many more as an hors d'oeuvre
1/4 teaspoon chili sauce, like sriracha
toasted sesame oil
dry large sea scallops, foot removed
scallion, trimmed, white and green parts thinly sliced
firm apple, cored (I used a pink lady)
shakes shichimi togarashi (Asian 7-spice blend), plus more for serving
In small bowl, stir together mayonnaise, chili sauce and sesame oil.
Cut scallops crosswise into three layers; cube into 1/2" pieces. Peel apple; dice into 1/4" pieces. Add scallops, scallion and apple to mayonnaise mixture; stir, using a rubber spatula, to combine.
Squeeze lime over scallops. Add the shichimi togarashi and a pinch of kosher salt; stir to combine. Adjust all seasonings, if necessary.
Transfer decoratively to plate and top with an extra sprinkle of the shichimi togarashi. The scallops can also be served in small spoons, on a very crisp thin cracker or over sliced cucumber. It should be served immediately.