Hokkaido scallops carpaccio with uni (sea urchin) and yuzu pearls recipe

Hokkaido scallops carpaccio with uni (sea urchin) and yuzu pearls recipe

Give a Japanese accent to your dinner and impress your beloved one with this delicious, light and tasty recipe of Japanese scallops with sea urchins and yuzu pearls. 

INGREDIENTS

For 6 persons :

 

Miso sauce :

- 2 teaspoons of yellow miso

- 4 tablespoons of Greek yogurt 

- 2 teaspoons of lemon juice

- 1 teaspoon of sesame oil

- salt and pepper as per your taste

 

Garnish :

- 9 Hokkaido hotate / scallops finely sliced

- 75g of sea urchins 

- 6 teaspoons of yuzu pearl

- thinly sliced radishes (1 bunch)

- thinely sliced padron pepper (2 to 3 pieces)

- red mustard cress (1 punnet)

- high quality extra vrigin olive oil 

 

 

 

METHOD

1- Whisk together the miso, yogurt, lemon juice, sesame oil in a bowl. 

2- Very thinely, chop the hotate, the radishes and padron pepper. Keep in fridge. 

3- Dress individually each plate by pouring a small amount of miso dressing in the middle of the plate, palce some scallop slices, radish and uni. 

4- For the final touch, add some padron pepper slices, mustard cress and some yuzu pearls. 

5- Drizzle with extra virgin olive oil. 



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