Scallop Tataki
Greg Dunmore
Servings
4
This dish is one of my favorite little bites to start a meal. Prepared this way the scallops also make a great filling for temaki sushi. The bright, citrus-y, tongue numbing sansho and the creaminess of the scallop work perfectly together, plus the lightly cooked scallop holds the sauce so well. It really is a fun (and delicious) dish.
Ingredients
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4 each scallops, super fresh, diver harvested preferred
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2 tablespoons lemon juice
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1 tablespoon mirin
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3 tablespoons Nitto Jozo White Tamari
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3 tablespoons Iio Jozo Pure Rice Vinegar
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1 teaspoon lemon zest
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½ teaspoon Yamatsu Tsujita Sansho Powder
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Daikon sprouts to garnish
Directions
In a small pot, bring enough water to cover the scallops to a boil. Then add the scallops to the boiling water and cook for 20 seconds. Remove from the water and put on a plate and then into the refrigerator to cool.
In the meantime, add the lemon juice, mirin, white tamari and rice vinegar to a sauce pot and bring to a boil. Add the lemon zest, pour into a mixing bowl and cool in an ice bath. Once cool, strain out the zest.
Cut the chilled scallops in half horizontally, like 2 coins. If the scallop is large enough, you may be able to get 3 coins. Place on a small plate side by side, cover with sauce and sprinkle some sansho on top. Repeat with the three remaining scallops. Garnish with daikon sprouts and serve.