Nori-wrapped seared scallop sashimi

And the tale of my seared sashimi extravaganza continues. (This is part 3). Sashimi is a Japanese delicacy. It consists of very fresh raw meat, most commonly fish, sliced into thin pieces. Last date night, we also had sesame-crusted seared salmon sashimi and lemon pepper seared tuna sashimi. Please have a look at those recipes too. 

You may know that I love scallops. However, I didn’t know you could eat scallops raw until my first sushi-making experiment. I had been browsing in my favorite fresh fish store (it’s not so easy to find good fish here in landlocked Switzerland), and I asked the fishmonger what sushi-grade fish he could recommend. He said scallops (Coquilles St. Jacques). I asked him what I needed to do with them. He said, “Nothing. Slice them and eat them.” He cut off a small piece and handed it to me on the tip of his knife. It was heaven. Ever since then, I have been a fan. It’s a shame they aren’t available at more sushi bars.

Rinse the scallops and pat them dry with a paper towel. Brush them lightly with soy sauce. Set aside.

ED ED coquilles 300x225 Nori wrapped seared scallop sashimi

Brush the scallops lightly with soya sauce

You will also need nori for this recipe. Nori is the edible seaweed used in Japanese cuisine to make sushi rolls. It is sold in flat, square sheets. Cut the nori into strips about equal to the height of the scallops.

ED nori 300x225 Nori wrapped seared scallop sashimi

Sushi nori cut into strips

With a bit of coconut or olive oil, sear the scallops briefly for 1 minute. Turn them over carefully and sear the other side for another minute. Remove from the pan.

ED coquilles pan 300x225 Nori wrapped seared scallop sashimi

Sear the scallops for 1 minute per side

While they are still warm from the pan, wrap each scallop in a strip of nori. The heat and warmth from the scallops was enough to “seal” and hold my nori in place, but if yours needs some help, you can dab a bit of soya sauce on the nori.  Eat immediately.

ED coquilles plate 2 Nori wrapped seared scallop sashimi

Nori-wrapped seared scallop sashimi

A word about sushi fish safety

If you are going to eat raw fish, you need to have absolutely fresh, sushi-grade fish from a reliable fishmonger. Never use frozen fish. Fresh sushi-grade fish will keep in the refrigerator (+2 °C or 35 °F) but should be consumed within two days.

Buying scallops for sushi or sashimi

Scallops have two types of meat in one shell: the adductor muscle, called “scallop,” which is white and meaty, and the roe, called “coral,” which is red or white and soft. Sometimes, markets sell scallops already prepared in the shell, with only the adductor muscle intact. Outside the U.S., the scallop is often sold whole. Make sure that the scallops are fresh and meaty. The roe can also be eaten either raw or seared.

ED coquilles 2 150x150 Nori wrapped seared scallop sashimi
Nori-wrapped seared scallop sashimi
ED coquilles 2 150x150 Nori wrapped seared scallop sashimi
Serves 2
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Prep Time
5 min
Cook Time
2 min
Total Time
10 min
Prep Time
5 min
Cook Time
2 min
Total Time
10 min
207 calories
2 g
9 g
21 g
5 g
18 g
67 g
597 g
0 g
0 g
1 g
Nutrition Facts
Serving Size
67g
Servings
2
Amount Per Serving
Calories 207
Calories from Fat 178
% Daily Value *
Total Fat 21g
32%
Saturated Fat 18g
89%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 9mg
3%
Sodium 597mg
25%
Total Carbohydrates 2g
1%
Dietary Fiber 0g
0%
Sugars 0g
Protein 5g
Vitamin A
1%
Vitamin C
1%
Calcium
0%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4–6 sushi-grade scallops (Coquilles St. Jacques)
  2. 1 Tbsp. soy sauce
  3. 1 sheet sushi nori
  4. 3 Tbsp. coconut oil or olive oil
Instructions
  1. Rinse the scallops and pat them dry with a paper towel. Brush them lightly with soy sauce. Set aside.
  2. Cut the nori into strips approximately equivalent to the height of the scallops.
  3. With a bit of coconut or olive oil, sear the scallops briefly for 1 minute. Turn them over carefully and sear the other side for another minute. Remove from the pan.
  4. While they are still warm from the pan, wrap each scallop in a strip of nori. If needed to help the seal, you can dab a bit of soy sauce on the nori. Eat immediately.
Notes
  1. This will serve 2 as an appetizer or along with other sushi or sashimi as part of a main meal.
  2. Tip: serve with soy sauce, wasabi (Japanese horseradish mustard), and pickled ginger.
  3. If you are paleo, coconut amino can be substituted for soy sauce.
beta
calories
207
fat
21g
protein
5g
carbs
2g
more
Eclectic-Domestic http://eclectic-domestic.com/
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