Scallop Tataki

Scallop Tataki1

This recipe comes courtesy of my dad. My dad is a far better cook than me. I would say he missed his calling as a chef if he hadn’t become a doctor, which is pretty much the vocational trump card. He has been collecting his recipes into a cookbook for years now. It was an activity I spent quite a lot of time taking the piss out of him for, until I left home and realised it was really useful, at which point I asked him to send a copy. I then ended up setting up this blog, which was basically the same thing. I previously discussed the need for subterfuge and/or a good relationship with a fishmonger when you’re trying to buy raw fish, and this is another situation where that applies. The scallop in this recipe is nearly raw, so you need it to be exceptionally fresh. As per EU safety guidelines, you probably should really use defrosted frozen raw scallops, but where is the fun in that?  This looks far more complicated to make then it is, so it would make a very impressive dinner party starter. You can make the different components a few hours ahead, store the whole cooked scallop in the fridge and then slice and put together quickly at the last minute. I ended up doing this when my dinner plans were delayed by 4 hours thanks to an impromptu baggage handlers strike at Copenhagen Airport. This made part of a great midnight feast along with beetroot tartare, bread and dips.

Serves 4 as a light starter

Ingredients

  • 6 large scallops (8 if you want to make it a bit more substantial)
  • 3-4 tablespoons of sesame seeds (black and/or white)
  • 2 teaspoos wasabi
  • 6 teaspoons good mayonnaise
  • 1 tablespoon lime zest
  • 1 tablespoon chopped chives
  • 1 tablespoons soy sauce
  • 1 tablespoons lime juice
  • 1 tablespoons sugar
  • 1/2 teaspoon sesame oil
  • Pickled sushi ginger
  • Sunflower or vegetable oil

Method

  • Roll each scallop in the sesame seeds until coated.
  • Wrap each scallop tightly in clingfilm and chill in the fridge for 45 minutes.
  • Spray a frying pan with a little oil and put it on a high heat.
  • Once the pan is very hot, cook each scallop for 30 seconds, turning it constantly with a tongs so it is seared all over on the outside, but still nearly raw inside.
  • Put the scallops on a plate and put in the freezer for 15 minutes (not any longer or they may freeze, this is just to stop them cooking further)
  • Meanwhile, mix the wasabi and mayonnaise together in a bowl.
  • Mix the lime zest and chive together in a bowl.
  • Mix the soya sauce, lime juice, sugar and sesame oil together in a saucepan and heat gently on a low heat to combine.
  • Slice each scallop so you are left with 4-6 thin circular slices.
  • Divide the scallop slices between four plates, fanning them out.
  • Drizzle a teaspoon or two of the soy-lime sauce over the scallop slices.
  • 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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8 thoughts on “Scallop Tataki

  1. Pingback: Searing brussels sprouts, and discovering what all the fuss is about | Two Spoons

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