Local Scallop Sashimi
Abby Hocking / Food & Wine
How to Make It
Step 1
In a small skillet, heat the butter. Add in the panko and cook, stirring, until golden and crisp, 1 minute. Stir in the nori. Transfer to a plate to cool.
Step 2
In a small bowl, combine the shiso leaves with the white miso and mash to a paste. Adjust the consistency with water until spreadable.
Step 3
Season the scallops with seaweed salt and transfer to two plates. Garnish with the ginger and nori breadcrumbs and dollop with the shiso miso. Serve immediately.
