Sesame-Crusted Scallop Tataki with Ponzu & Wasabi Aioli

Sea scallops rolled in black and white sesame, seared hard for seconds so the crust toasts and the center stays silky and raw, then sliced thin over yuzu ponzu with chives, wasabi aioli and pickled ginger. A fast, elegant first course. Serves 4 as an appetizer.

RECIPE CARD

Sesame-Crusted Scallop Tataki with Ponzu & Wasabi Aioli

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Ingredients

Scallops

8 large dry-packed sea scallops (U10), sashimi grade, side muscle removed
1 T neutral oil (rice bran or grapeseed)
Flaky salt and black pepper
Shichimi togarashi (optional)
2 T white sesame seeds + 2 T black sesame seeds, mixed
1 egg white, lightly beaten (helps the sesame stick)

Yuzu Ponzu

3 T soy sauce
2 T yuzu juice (or 1 T lemon + 1 T lime)
1 T mirin
1 T rice vinegar
1 tsp sugar
2-inch piece kombu (optional)

Wasabi Aioli

¼ cup Kewpie mayonnaise
1–2 tsp wasabi paste, to taste
½ tsp lime juice

Garnish

4 cloves garlic, thinly sliced, fried crisp in oil
1 tsp finely grated fresh ginger
2 scallions, very thinly sliced on the bias
Finely sliced chives
Pickled ginger (gari)
Microgreens or shiso
Chili oil or a few slices of fresh Fresno chile
Toasted sesame seeds

Instructions

Ponzu: stir together the soy, yuzu juice, mirin, rice vinegar and sugar until dissolved. Add the kombu if using and let it steep at least 30 minutes, then remove. Chill.
Garlic chips: put the sliced garlic in cold oil and heat gently, swirling, until pale golden. Drain on a paper towel; they keep crisping as they cool. Save the garlic oil.
Prep the scallops: pat very dry with paper towels and leave uncovered in the fridge 15 minutes so the surface is completely dry. Season with salt and pepper just before cooking.
Wasabi aioli: stir the mayonnaise, wasabi and lime juice together. Chill.
Sesame crust: brush the sides of each scallop with egg white and roll the edges in the sesame mix, leaving the flat tops bare for searing.
Sear: heat a cast iron or carbon steel pan over high heat until it just smokes, then add the oil. Sear the scallops 45–60 seconds on the first side without moving them, until deeply browned. Flip and sear 20–30 seconds more. The center should still be translucent.
Shock (optional): for clean slices, set the scallops on a plate over ice for 2 minutes to stop the cooking.
Slice: with a sharp knife, cut each scallop into 3–4 rounds across the grain and fan them on a chilled plate.
Dress: spoon the ponzu around (not over) the scallops. Scatter with chives, scallion and garlic chips. Add a spoonful of wasabi aioli and a little pile of pickled ginger on the side. Finish with a few drops of chili oil or garlic oil, sesame seeds and a pinch of togarashi.

Plating

Scallop quality matters: buy dry-packed, sashimi-grade scallops from a fishmonger you trust, since the center stays raw. Wet-packed scallops won't sear and steam instead.

Serve right away on a chilled plate so the seared crust and cold center contrast. Pairs well with a crisp junmai sake or a dry Riesling.

Photo: Honest Cooking.

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Schossow Kitchen · schossowkitchen.com