Scallop Sashimi


(For 4 portions)

  • 240gr cooked seasoned sushi rice
  • 4 pieces scallop shell
  • 8 pieces scallop
  • 1 small mild red chilli
  • 1 lime
  • 1 tbsp olive oil
  • 1 tbsp sesame oil
  • 1 tsp fresh ginger juice
  • 4 Bean Blossoms
  • 4 BlinQ Blossoms
  • 1 punnet Adji Cress
  • 1 punnet Gangnam Tops


  • Using the seasoned cold sushi rice, fill up to level and flatten. 
  • Slice the scallops into thin rounds, about ½ cm (¼ in) thick if possible.  
  • Lay slices, in one layer on top of the rice. 
  • Make some zest out of the lime and keep aside. 
  • Using a mixing bowl, whisk together the juice of the lime with the ginger juice, the olive oil, and sesame oil. Let set for 5 minutes and brush the top of the scallops. 
  • Add some finely sliced red chillies and the zest of the lime. 
  • Add the Adji Cress, Bean Blossom and BlinQ Blossom. 
  • Serve with the Gangnam Tops. 

Recipe: Franck Pontais

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