Yuzu Sake Pickled Scallops with Seaweed Salad

This simple and healthy modern Japanese appetizer features scallop sashimi (make sure to use sashimi-grade scallops), which absorbs the fragrance of yuzu sake. Paired with seaweed salad and wasabi egg yolk sauce, it’s refreshing and appetizing with a hint of Okinawan flair, perfect for enjoying in the summer.

Ingredients (serve 2)

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Scallops (sashime grade)	6-8 pcs
Yuzu Sake	1 cup
Dried Seaweed	10g
Sesame Oil	1 tsp
Sea Salt	½ tsp
Sugar	½ tsp
Lemon Juice	to taste
Wasabi	1 tsp
Mayonnaise	2 tbsp
Extra Virgin Olive Oil	1 tsp

Steps

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1. Mix yuzu sake, sesame oil, sea salt, and sugar together. Submerge the scallop sashimi in the mixture (making sure it is fully covered), and refrigerate for at least 1 hour (up to 3 hours).

2. When the scallops are nearly marinated, soak the dried seaweed in room temperature water for about 10 minutes.

3. Once the seaweed has expanded and softened, drain off the excess water.

4. Mix the mustard and mayonnaise together until well combined.

5. Spread the mustard mayonnaise on a plate, then layer the scallops on top. Add the seaweed, and finish with a drizzle of olive oil. For extra flavor, squeeze a little lemon juice over the top before serving!