Scallop Sashimi with Caviar

Attilus recipe

INGREDIENTS

Yields: 2 servings
Prep time: 15 minutes

Ingredients:

· 4-6 large, pristine, dry-packed sea scallops (sashimi-grade; "dry-packed" means they haven't been treated with preservatives)
· 20-30g (approx. 1 oz) high-quality caviar (such as Oscietra, Kaluga or Amur Fusion from Attilus Caviar range).
· 1 teaspoon high-quality soy sauce (or light tamari)
· 2 teaspoons extra virgin olive oil or a neutral oil like grapeseed
· A few drops of fresh lemon juice or yuzu juice (optional, but recommended)
· Microgreens, shiso leaves, or finely chopped chives for garnish
· Fleur de sel or Maldon sea salt (optional, to taste)
· Freshly ground white pepper

Equipment:

· Very sharp knife
· Chilled plates for serving

METHOD

An exquisite appetizer that highlights the sweet, delicate flavor of fresh scallops complemented by the salty burst of caviar.

Method:

1. Prepare the Scallops:

· Ensure the scallops are very cold. If they are large, you can slightly freeze them for 15-20 minutes to make slicing easier.
· Pat them completely dry with a paper towel.
· Using your sharpest knife, slice the scallops horizontally into thin, even rounds, about ¼-inch (5-6 mm) thick. Aim for 3-4 slices per scallop.

2. Arrange the Scallops:

· Arrange the scallop slices in a single, slightly overlapping layer on the chilled plates. You can create a circular pattern or a straight line.

3. Season the Scallops:

· Very lightly drizzle the soy sauce and oil over the scallop slices. If using, add a few drops of lemon or yuzu juice. The goal is to enhance, not overpower, the scallop's flavor.
· Sprinkle with a tiny amount of fleur de sel (remember, the caviar is salty) and a twist of white pepper.

4. Add the Caviar:

· Just before serving, carefully spoon a small amount of caviar onto the center of each scallop slice. Don't overdo it; let each component shine.

5. Garnish and Serve Immediately:

· Garnish with microgreens, a tiny shiso leaf, or chopped chives.
· Serve immediately with a glass of well-chilled Champagne or dry sake.

Chef's Tips & Important Notes:

· Sashimi-Grade is Non-Negotiable: The scallops must be absolutely fresh and labeled for raw consumption. Source them from a trusted fishmonger.
· The Knife Matters: A sharp, non-serrated knife is crucial for clean cuts that don't tear the delicate scallop flesh.
· Balance of Flavors: The sweet scallop, salty caviar, and umami-rich soy sauce create a perfect balance. Taste as you season.
· Variation with a Dressing: For a more complex flavor, you can make a simple ponzu-style dressing by mixing the soy sauce, lemon/yuzu juice, and a pinch of grated fresh ginger. Drizzle sparingly.
· Presentation: For a stunning presentation, serve the scallop slices on a chilled half-shell or on a bed of ice.

Enjoy this luxurious and simple dish!

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