Scallop Sashimi

[mikel33]

That look great! I've had raw scallop before, but never to that extent. Where is your restaurant?

[kitchenelf]

IC, those look wonderful. I have had raw scallops and LOVE them. They are extremely delicate in flavor and so VERY sweet. I would think thin (as I'm sure you do too ) is the only way to cut them. If she wanted them thicker she just needs to stick more in her mouth at one time. Me? I want to savor every small bite!!!! I didn't use wasabi with mine either. Instead of the jalapeño make some type of infused oil that is red and has some heat and dot it around to get that red color in there? I know you didn't have it then but just suggesting for future reference. Or some toned down sriracha brushed on the side but still inside the bowl.

I'll take it just the way you have it!

[ironchef]

Originally Posted by mikel33

That look great! I've had raw scallop before, but never to that extent. Where is your restaurant?

I work at a restaurant in Honolulu, HI.

[buckytom]

oh man that looks good. i get hotategai every time it's available at my favourite sushi place.

lemme guess: $16 for the appy?

(lol @ soigne)

[ironchef]

Originally Posted by buckytom

oh man that looks good. i get hotategai every time it's available at my favourite sushi place.

lemme guess: $16 for the appy?

(lol @ soigne)

Pretty close. $15.

[buckytom]

my restaurant makes more money.

[Mr Kram]

i think raw scallops need a hint of acid - maybe some yuzu kosho.

[ChefJune]

Originally Posted by ironchef

The thing with raw scallops is, their flavor is very, very delicate and you have to be extremely careful when adding other components like heat, acid, etc. It's not like ahi, hamachi, or oysters which can stand up to a lot of strong flavors.

IC, those look amazing. similar to a prep I had of them in Paris last November.

Raw scallops are fantastic, but they have to be SO fresh! just like any other shellfish one might eat raw.

I think the flavor of scallops is extremely delicate, raw or cooked, and one needs to be careful to balance that with other flavors that don't overpower the bivalve.

[Loprraine]

IC, whatever you choose to put on them next time, I would gladly be your guinea pig. Seriously, it looks and sounds great!

[ironchef]

Originally Posted by Mr Kram

i think raw scallops need a hint of acid - maybe some yuzu kosho.

You're absolutely right. I actually served it with a small wedge of kalamansi (Filipino lime) on the rim of the bowl.