Sashimi of scallops with seaweed salad

Name: Sashimi of scallops with seaweed salad
Yield: Serves 4
Ingredients: 60 g samphire, trimmed (optional); 4 large scallops, cleaned and the cupped shell reserved; 1 tbsp rice vinegar; ½ tbsp mirin; about 20 g dried mixed seaweeds; ½ tbsp good-quality light soy sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fish etc.

By Mark Hix

Published 2004

About

Raw scallops have a wonderful naturally sweet taste. They must be live, though, and in the shells when you buy them. Get your fishmonger to open and clean them for you. The best seaweed comes dried from Oriental supermarkets. They even do mixes that are perfect here as the packets contain seaweeds of different colours.

Ingredients

about 20 g dried mixed seaweeds
½ tbsp good-quality light soy sauce
1

Fish course
Pescatarian

Method

Reconstitute the seaweed as per the instructions on the packet, then drain in a colander and pat dry with some kitchen paper.
Mix the soy sauce, vinegar and mirin together, and mix with the seaweed and samphire if in season, reserving a little for the scallops.
Arrange the seaweed in the scallop shells and put on serving dishes. Slice each scallop into 3