Abby Hocking / Food & Wine
Active Time
N/A
Total Time
20 MIN
Yield
Serves : 2

Chef’s Nick Kim and Chef Jimmy Lau from Shuko in NYC share their recipe for this easy, summery scallop sashimi. Use your favorite flaky sea salt as a substitute for seaweed salt. Slideshow: More Scallop Recipes

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.

You May Like