Scallop Sashimi Salad with Finger Lime Recipe
A refreshing and elegant Scallop Sashimi Salad featuring fresh scallops, zesty finger lime pearls, and a vibrant grapefruit-fennel dressing, perfect for a light and sophisticated appetizer or lunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese Fusion
- Diet: Gluten Free
Ingredients
Salad
- 300 g fresh scallops
- 3 finger limes, halved and pearls extracted
- 2 tbsp tobiko (flying fish roe)
- 1 tbsp fresh fennel fronds
Salad Dressing
- 1 ruby grapefruit, segmented and juiced
- 2 tbsp chopped fresh fennel fronds
- 2 tbsp olive oil
- 1 lime, juiced
- Pinch of salt
Instructions
- Prepare the scallops: Carefully clean and thinly slice the fresh scallops to serve as sashimi. Arrange them delicately on a chilled serving plate.
- Extract finger lime pearls: Cut the finger limes in half and gently squeeze out the citrus pearls, distributing them evenly over the scallop slices to provide bursts of tangy flavor.
- Add tobiko and fennel: Sprinkle the tobiko and fresh fennel fronds over the scallops to add texture, color, and an aromatic touch.
- Make the salad dressing: In a small bowl, combine the juice and segments of the ruby grapefruit, chopped fennel fronds, olive oil, lime juice, and a pinch of salt. Whisk thoroughly until emulsified.
- Dress the salad: Drizzle the grapefruit-fennel dressing evenly over the scallop sashimi and garnish with any remaining fennel fronds for presentation.
Notes
- Use the freshest scallops available for best flavor and texture.
- Finger lime pearls add a unique citrus pop; substitute with lemon or lime zest if unavailable.
- Tobiko adds saltiness and crunch but can be omitted for a milder taste.
- Serve immediately after dressing to maintain freshness.
- This dish is best enjoyed chilled.
