Scallops sashimi with kumquat juice, shiso, and fleur de sel -
- 2 big sashimi grade scallops
- 1 shiso leaf
- 2 kumquats
- 1 tablespoon of ikura
- Some grade seed oil
- Small pinch of fleur de sel or other good quality sea salt
Carefully halve the scallop so its round shape still holds. Thinly slice the scallop halves again. So for each big scallop, you'll get 4 thinly sliced scallops. Roll up the shiso leaf and finely chop it.
Plate the scallop slices, if the shape slightly falls apart, just gently push them back to round shape position.
Drizzle a little bit of grape seed oil and squeeze 2 kumquats throughout. Evenly arrange the ikura around the scallops and sprinkle with fleur de sel. Finish plating with some finely chopped shiso.
You can slice the scallops and finely chop the shiso leaves ahead of time and store them in the fridge. Just assemble the remaining ingredients right before serving. Its refreshing and light taste can wake up the palate and smoothly lead to the heavier entree selections. Take it up a notch? Try serving this dish with a glass of brut champagne or trocken riesling.
Other fancy appetizer recipe:
- Grilled shrimps with mango salsa
- Beef shabu with a touch of sesame dressing and homemade spicy oil
- Shabu shabu Black Angus beef slices with ponzu garlic dipping sauce
- Foie gras with strawberry guava jam and Asian pear