Scallop Sashimi with Chilli-Coriander Dressing


Preparation info

  • Serves


    as a starter
    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

Raw scallops may seem a bit too strange for some, but think of how good a raw oyster is and then try this — it won’t taste as odd as you think.


  • ½ fresh mild red chilli, finely sliced (remove seeds if you don’t like the heat)
  • 2 tablespoons lime juice or lemon juice
  • 1 tablespoon sesame oil
  • 2 tablespoons olive oil
  • 1 tablespoon light soy sauce
  • 8 large scallops (about 400g/14 oz in weight)
  • 1 small handful coriander leaves
  • 1 teaspoon sesame seeds, toasted


    Place chilli, juice, oils and soy sauce in a screw-top jar and shake well. Leave to stand for at least 20 minutes.

    Remove coral from scallops and set aside. Slice white meat into thin rounds, about ½ cm (¼ in) thick if possible. Lay slices, in one layer, on four plates. Chop coral into a fine mince and place in the centre of the plates. Shake dressing again, then drizzle it over scallops. Scatter over coriander and sesame seeds and serve.