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 

Nick Kim
Jimmy Lau

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Credit: Abby Hocking / Food & Wine

Recipe Summary test

total:
20 mins
Yield:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • In a small bowl, combine the shiso leaves with the white miso and mash to a paste. Adjust the consistency with water until spreadable.

  • 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.

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