seared scallop sashimi

Found some very fresh big scallop this afternoon and thought of sliced them up and make a scallop sashimi. Then I thought can I do something different, here I came up something really good as appetizer. I had something very similar to this in a high-end Japanese restaurant once and it is not in their menu. I was taken by surprise when they offer me a mega big scallop. If you are love Japanese food and loves scallop, you will love this. So good and easy to make that I have to blog this right away.
Makes 4
  • 4 very fresh scallops (Sashimi quality)
  • 2 tbsp Tonkatsu sauce (you can buy this from Japanese Groceries store or make it yourself, thanks Tess for your recipe)
  • 3 tbsp Olive oil
  • Salt & pepper
  • Nori, cut into square pieces, big enough to wrap the scallops
  1. Heat up a skillet in high heat
  2. Brush some olive oil on both sides of the scallops, and then sear the scallops, 30 secs on each side.
  3. Then brush some Tonkashu sauce on the scallop, does not need too much, just want to have a hint of the sauce.
  4. Sear further for one minute on both sides until lightly brown, grind a little sea salt and black pepper as seasoning.
  5. Take out the scallops and dry on a kitchen towel to absorb the liquid, since they are not fully cooked, there may be some liquid coming out after remove from heat.
  6. Wrap the scallop with a piece of nori and serve immediately.
  7. If you have sake that will be nice to go with otherwise a glass of white wine or a hot green tea will be great too.

12 thoughts on “seared scallop sashimi

  1. diana

    Hi Janet, this looks amazing and so easy to make as well! Really glad to see it on the site. All the best, Diana,

  2. linda

    oh yumm!!! I lurve scallop. I loved them raw, steamed, grilled, fried..anyway way at all.. Your style looks easy and drool worthy.

  3. mizuki

    looks and sounds delicious! i just got a package from japan with tonkatsu sauce so i will be having to try this recipe out. thank you! c:

  4. Janet Ching Post author

    Wow, so nice you receive a parcel with all kinds of Japanese goodies? How wonderful! Yeah, I have a bottle of Tonkatsu sauce and was thinking ways of using it rather just on the pork cutlet. Have a nice day!

  5. snowhite197

    Hi, thanks for visiting my blog! Yours is beautiful, it’s so good to have lots of people put up blogs with traditional recipes from their own culture. Your scallop looks delicious. If only my husband ate fish!!! He will barely eat fried shrimp, haha! I am slowly breaking him down :)

  6. Janet Ching Post author

    I get mine from Pratteln Der Frish Fisch or from Manor (St Jakob), they have one in Claraplatz too which will be more convenient for you I suppose. I ask the fish monger to confirm that they are fresh enough for sashimi or sushi to play safe.

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