Preparing the recipe
1. Open the scallop shells. Keep the shells.
Heat a frying pan. Quickly sear the scallops on both sides. Cut them into 5 mm-thick slices.
2. Slice the carrot thinly with a mandoline or vegetable peeler. Cut the olives into rounds.
3. Arrange the vegetables in the shells: lamb’s lettuce, olives, sliced carrot and grated black radish. Fan out the scallop slices and drizzle with yuzu ponzu condiment (2 tablespoons).
If you don’t have fresh yuzu, a ready-to-use ponzu sauce works very well; you can also make your own with a premium soy sauce and citrus juice. To continue the Japanese meal, try a soy sauce-based dressing for your salad, our yakitori sauce recipe, the teriyaki chicken recipe or shoyu ramen. And to discover what makes a great soy sauce, get to know Kamebishi.
Enjoy!
