Raw Scallop Sashimi recipe - ingredients, nutrition and when to eat it
Raw scallop sashimi has a cool, tender texture with a delicate sweetness. Served with spicy-sweet vinegar sauce, it makes a light spring lunch or dinner that…
Raw scallop sashimi has a cool, tender texture with a delicate sweetness. Served with spicy-sweet vinegar sauce, it makes a light spring lunch or dinner that perks up the appetite.
Seafood · 10 minutes to cook
Nutrition (per 177g serving): 166.9 kcal · protein 20.1g · carbohydrate 10.9g · fat 3.4g · sodium 1255.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the scallop meat dry so the sauce does not become watery.
Tips: Add the sauce just before eating to preserve the scallop's tender texture.
Tips: Use fresh scallops sold for raw consumption, and keep them chilled after purchase.
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Ingredients (1 serving)
- Scallop meat — 120 g
- Lettuce — 3 sheet
- Gochujang — 1 Tbsp
- Vinegar — 1 tsp
- Sugar — 0.5 tsp
- Sesame seeds — 0.5 tsp
- Garlic — 1 pc