Name: Scallop Crudo with Daikon
Prep time: 20 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 12 large Sashimi-grade sea scallops; 4 inch piece Daikon radish; 2 tbsp Extra virgin olive oil; 1 tbsp Yuzu juice; 1 tsp Light soy sauce; 1 small Fresno chili; 0.25 cup Micro-cilantro or shiso; 1 pinch Maldon flaky sea salt

Appetizers & Starters

Scallop Crudo with Daikon

Experience the ultimate fresh appetizer with buttery sashimi-grade scallops paired with the peppery crunch of paper-thin daikon radish. Dressed in a bright yuzu-soy vinaigrette, this dish is a masterpiece of balance and elegance.

Prep

20m

Cook

—

Serves

Calories

165kcal

Qty	Ingredient
12 large 340 g	Sashimi-grade sea scallops
4 inch piece 10 cm	Daikon radish
2 tbsp 30 ml	Extra virgin olive oil
1 tbsp 15 ml	Yuzu juice
1 tsp 5 ml	Light soy sauce
1 small 1 small	Fresno chili
0.25 cup 5 g	Micro-cilantro or shiso
1 pinch 1 g	Maldon flaky sea salt

2 Method

Step 1. Place the scallops in the freezer for 10-15 minutes; this firms them up for cleaner, thinner slicing.

Step 2. Peel the daikon radish and use a mandoline to slice it into translucent, paper-thin rounds.

Step 3. In a small glass bowl, whisk together the olive oil, yuzu juice, and light soy sauce until the dressing is fully emulsified.

Step 4. Remove the scallops from the freezer. Using a very sharp chef's knife, slice each scallop horizontally into 3 or 4 thin discs.

Step 5. Arrange the daikon rounds on a chilled serving platter, alternating or overlapping them with the scallop slices.

Step 6. Drizzle the yuzu vinaigrette evenly over the entire plate.

Step 7. Garnish with very thinly sliced Fresno chili rings and fresh micro-cilantro or torn shiso leaves.

Step 8. Finish with a light sprinkle of flaky sea salt and serve immediately while cold.

·
Always use 'dry' sea scallops to ensure they haven't been treated with water-retaining chemicals that affect flavor.
·
Chill your serving plates in the freezer for 30 minutes before plating to keep the seafood at its peak freshness.
·
If you cannot find fresh yuzu, substitute with a mixture of two parts lime juice and one part orange juice.
·
A mandoline is essential for getting the daikon thin enough to be pliable and delicate.

? FAQ

Is it safe to eat raw scallops?

Yes, as long as you purchase 'sashimi-grade' or 'sushi-grade' scallops from a reputable fishmonger, they are safe and delicious to eat raw.

Can I prepare this dish in advance?

You can prep the components (slice the daikon and make the dressing) up to 2 hours ahead, but do not assemble until right before serving as the acid in the juice will 'cook' the scallops.

What can I use instead of Fresno chili?

Serrano peppers provide a similar heat, or you can use a pinch of Togarashi (Japanese spice blend) for a different kind of kick.

How do I know if scallops are fresh?

Fresh scallops should smell sweet and like the ocean, never 'fishy.' They should be firm to the touch and ivory or slightly pinkish in color.