by notlazy.rustic.
View
my 10 recipes »
Photo by notlazy.rustic.
notlazy.rustic.'s Notes:
Expand1 tablespoon mayonnaise Ask a question about this ingredient
heaping 1/4 teaspoon chili sauce, like sriracha Ask a question about this ingredient
10 drops toasted sesame oil Ask a question about this ingredient
6 dry large sea scallops, foot removed Ask a question about this ingredient
1 scallion, trimmed, white and green parts thinly sliced Ask a question about this ingredient
1/2 firm apple, cored (I used a pink lady) Ask a question about this ingredient
2-3 shakes shichimi togarashi (Asian 7-spice blend), plus more for serving Ask a question about this ingredient
In small bowl, stir together mayonnaise, chili sauce and sesame oil.
Ask a question about this stepCut scallops crosswise into three layers; cube into 1/2" pieces. Peel apple; dice into 1/4" pieces. Add scallops, scallion and apple to mayonnaise mixture; stir, using a rubber spatula, to combine.
Ask a question about this stepSqueeze lime over scallops. Add the shichimi togarashi and a pinch of kosher salt; stir to combine. Adjust all seasonings, if necessary.
Ask a question about this stepTransfer decoratively to plate and top with an extra sprinkle of the shichimi togarashi. The scallops can also be served in small spoons, on a very crisp thin cracker or over sliced cucumber. It should be served immediately.
Ask a question about this step
Brette is the Editorial Assistant of Food52.
