Indulge in fresh scallops with this exquisite sashimi recipe, paired with an original lemon sour you can easily make at home. From how to prepare scallops to arranging the stunning sashimi with salmon roe, and crafting a refreshing gin-based lemon sour, this guide promises a blissful evening of drinks and snacks.
Ingredients
Main Ingredients (1 serving)
- Scallops
- Salmon Roe (Ikura)
- Fresh Wasabi
- Gin
- Japanese Lemon
- Rock Ice
- Sparkling Water
- Pork (to taste)
Seasonings
- Dark Soy Sauce
- Salt (to taste)
- Alcohol (to taste)
Steps
- Shuck a large amount of scallops. Tip: The gonads (liver) of scallops swell in winter, making this the prime season to enjoy them.
- Separate the adductor muscle from the shell.
- Wash the shucked scallop meat in salted water in a bowl. Tip: Washing in fresh water can make scallops mushy, so using salt water is recommended.
- Place the scallop shells on a cutting board and sterilize with alcohol.
- Arrange three scallop adductor muscles on each sterilized shell.
- Generously top the arranged scallops with salmon roe.
- Grate fresh wasabi using a grater. Tip: Fresh wasabi pairs perfectly with the best scallops and offers a completely different flavor than tube versions.
- Pour about half a glass of gin into a glass for the lemon sour.
- Chop the Japanese lemon into rough pieces.
- Add the chopped lemon to the glass and squeeze slightly.
- Fill the glass generously with rock ice.
- Pour in sparkling water to complete the lemon sour.
- Top the scallop sashimi with grated wasabi and dip in dark soy sauce before eating.
- Dip the scallop sashimi topped with salmon roe in dark soy sauce before eating.
- Enjoy the completed gin-based lemon sour. Tip: Unlike store-bought lemon sours, this has a clean taste without bitterness.
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