Ingredients for 4
- 400 g very fresh sashimi-grade scallops, thinly sliced (14 oz)
- 15 g black sesame seeds, lightly toasted (1 tbsp)
- 15 g white sesame seeds, lightly toasted (1 tbsp)
- 150 g cucumber, cut into fine julienne (5 oz / about 1½ cups)
- 1 lemon, cut into wedges (for serving)
- Flaky sea salt to taste
- Yellow Mayonnaise Dressing:
- 120 g good-quality mayonnaise (½ cup)
- 15 ml fresh lemon juice (1 tbsp)
- 10 ml white wine vinegar (2 tsp)
- 5 ml Dijon mustard (1 tsp)
- 5 ml honey (1 tsp)
- 1–2 g ground turmeric (¼–½ tsp) for color
- Salt and freshly ground white pepper to taste
Recipe
- Pat the scallops dry and slice horizontally into thin, even rounds. Keep well chilled until ready to serve.
- Arrange the cucumber julienne neatly in the center of a chilled serving plate.
- Lay the scallop slices around or slightly overlapping the cucumber in a single layer.
- In a bowl, whisk together the mayonnaise, lemon juice, vinegar, Dijon mustard, honey, and turmeric until smooth and evenly yellow. Season lightly with salt and white pepper.
- Spoon small quenelles or delicate dots of the yellow dressing around the scallops.
- Sprinkle evenly with the black and white sesame seeds and finish with a few flakes of sea salt.
- Serve immediately with lemon wedges on the side.
Chef’s Tip: Chill the serving plates beforehand to preserve the delicate texture of the scallops.
Did You Know?
Raw scallops are often served thinly sliced in sashimi or carpaccio, where their natural sweetness and silky texture can be fully appreciated.
This recipe, and others like it, can be found in our best selling book “The European Salad Tour”.
Volume: 128 pages
Language: English
Format: 6 x 0.64 x 9 inches
ISBN-13 number: 978-9083524870
