Culinary Studio Culinary Art 2008.Oct.
Ingredients (Serves 4)
| Raw Scallops (for sashimi) | 6 pieces ... Cut into 2 slices each |
| Seasoning Salt | 1/2 teaspoon |
| Refined Sesame Oil (White) | 1 teaspoon |
| Red Onion | 1/2 ... Thinly sliced, soaked in cold water to crisp |
| Shungiku (Chrysanthemum Greens) | As needed ... Leaves only, soaked in cold water to crisp |
| Persimmon | 1 ... Cut into 7mm cubes |
| Treviso | 4 leaves |
| Kabosu (Citrus) | As needed |
| Pink Pepper | As needed |
Dressing
| White Soy Sauce | 1 tablespoon |
| Vinegar | 1 tablespoon |
| Kabosu Juice | 1 tablespoon |
| Salt | 1/2 teaspoon |
| Fresh Wasabi | 1 teaspoon ... Grated |
| Refined Sesame Oil (White) | 3 tablespoons |
Instructions
- Lightly blanch the scallops in boiling water, then cool in cold water. Season with salt and sesame oil, then refrigerate.
- Prepare the dressing.
- Drain the shungiku leaves and toss with a portion of the dressing. Do the same for the persimmon cubes.
- Arrange the scallops and red onion alternately on top of the treviso. Add shungiku as a side garnish. Decorate with persimmon, kabosu slices, and pink pepper. Drizzle with the remaining dressing before serving.