This recipe is also delicious with salmon or raw tuna, or even with cooked lobster or shrimp.
- ½ lb very fresh scallops
- 2 Tbsp Japanese soy sauce
- 1 green onion, sliced thin
- 1 tsp sugar
- 2 tsp yuzu juice or half lemon, half lime
- 2 tsp olive oil
- ½ tsp salt
- 2 Tbsp mayonnaise
- 3 tsp shichimi togarashi
Wash the scallops and dry them well with a paper towel.
Finely slice the scallops. Place them in a large bowl with the soy sauce, onion, sugar, yuzu juice, olive oil and salt.
Distribute the tartare on some plates. Set aside 1 Tbsp. of the liquid. Pour the rest over the scallops.
Mix the mayonnaise, 2 tsp shichimi togorashi and the reserved liquid. Pour over the scallops.
Garnish with the remaining spices. Serve immediately.