Cured Scallop sashimi served over a citrusy, spicy mirin Leche de Tigre. An aromatic Huacatay Oil finishes the dish nicely.
Recipe created in partnership with Chef Nando Chang at Itamae Ao.
Scallop Tiradito
Yield
2 servings
Prep Time
30 minutes
Cook Time
30 seconds
Total Time
3 hours and 30 minutes
kikkoman products used:
About this recipe
ingredients
Huacatay Oil:
100 grams fresh huacatay or 115 grams frozen raw
50 grams olive oil
50 grams grapeseed oil
Leche de Tigre:
20 grams aji limo pepper, minced
15 grams garlic puree
38 grams kosher salt
500 grams fresh squeezed lime juice
100 grams Kikkoman® Kotteri Mirin®
100 grams ice cubes
Scallop Sashimi:
4 fresh Scallops (U-8, or largest size available)
20 grams kosher salt
10 grams brown sugar
directions
- To Prepare Huacatay Oil, prepare an ice bath in a medium mixing bowl. Fill a medium saucepot with water and bring water to a boil. Add a pinch of salt and huacatay; blanch for 30 seconds then drain huacatay and place in the ice bath. Let stand until completely cooled. Drain, then wrap in a clean dry towel and squeeze to remove excess water.
- Place blanched huacatay, olive oil and grapeseed oil in a blender and blend on high speed for 2 minutes. Transfer to a strainer set over a bowl and allow oil to drain off slowly, stirring occasionally.
- To prepare Leche De Tigre, stir together aji limo peppers, garlic puree and salt in a medium mixing bowl until it forms a paste. Slowly whisk in lime juice and mirin, whisking until salt has dissolved. Transfer to a high speed blender with ice cubes and blend at medium low for 45 to 60 seconds or until the color is uniform. Strain and refrigerate until ready to use.
- Shuck live scallops and separate the abductor muscle from the gonads and the mantle; rinse in ice water and pat dry.
- Place kosher salt and sugar in a mortar and pestle and ground into a fine mixture. Place in a medium bowl and add scallops; mix lightly and let cure for 2 hours. Rinse off cure with ice water, then pat dry. Transfer to a parchment lined sheet pan. Slice cured scallops, cutting each into 3 to 4 round disks and refrigerate until ready to plate.
- Pinch scallop disks and place on a serving plate. Add 2 ounces of Leche de Tigre and drizzle with Huacatay Oil.
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