Scallop Carpaccio (Wasabi Ginger Lime Dressing)

Jul 11, 2022 · 67 Comments

Scallop Carpaccio with Wasabi Ginger Lime Dressing is the perfect appetizer to enjoy the scallop's natural sweetness and tender texture. This scallop sashimi recipe is beautiful and simple to make with thin slices of raw scallops, wasabi-ginger sauce, zippy lime juice, and topped with Tobiko flying fish roe. Serve this 5-minute no-cook recipe as a special treat during date night or special occasion, or make this part of your low carb diet and keto diet!

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What Are Scallops?
Types of Scallops
Scallop Nutrition Facts and Health Benefits
Does Scallop Need To Be Cooked?
Ingredients and Substitutes
Can You Use Frozen Scallops?
Can You Eat Raw Scallops From Frozen?
How To Tell If Scallops Are Bad
How To Prepare and Assemble
What To Serve With Scallops
Scallop Carpaccio (Wasabi Ginger Lime Dressing)

What Are Scallops?

Scallops are a type of bivalve mollusk or shellfish. Inside the shell, scallops have a white abductor muscle. The succulent part we eat is the muscle that opens and closes the shell.

Types of Scallops

Scallops come in several varieties. Most scallops fall under two umbrellas: sea scallops and bay scallops.

Sea Scallops: aka Candy of the Sea, are caught and available year-round in the deep cold sea waters up to 200 meters deep. These large sea scallops range between 1 ½ to 2 inches in diameter, juicy, succulent and more bouncy compared to smaller Bay scallops. Range in weight from 20 to 30 scallops per pound.

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Dayboat scallops' large size is the best kind to turn into delicious dry sea scallops.

Bay Scallops: Caught in the shallow, cold waters of East Coast bays and estuaries. They are small compared to Sea Scallops, averaging only half an inch in diameter. Range in weight from 50 to 100 scallops per pound. These smaller scallops are more tender and are great for scallop ceviche tacos and scallop fried rice.

We like our Hokkaido Japanese Sea Scallops from Organic Ocean. Organic Ocean offers a variety of sustainably harvested wild fish and responsibly cultured seafood that’s vacuumed packed and portioned for easy meals, special occasions, and more.

Scallop Nutrition Facts and Health Benefits

Gourmet seafood fans can rejoice knowing that scallops are an excellent source of lean protein. Scallops are naturally low-carb and an excellent source of Vitamin B12, magnesium, potassium, and amino acids.

Those following a keto lifestyle or low carb diet can enjoy eating scallops with peace of mind. Research has found that taurine, glycine, and amino fatty acids in protein help prevent weight gain and obesity.

For every 3-ounce serving of scallops, there are 17 grams of protein, 0 grams of carb, 1 gram of fat and 0 sugar!

This protein-packed keto scallop recipe is perfect for helping you fill up and help you feel fuller longer with less food.

Does Scallop Need To Be Cooked?

High-quality, fresh scallops can be eaten raw. Raw scallops are incredible. Scallops have an elegant and naturally sweet flavour uncooked.

We love using sweet, delicate, but large-sized Hokkaido sea scallops. These Japanese scallops are excellent for Hotate sashimi, sweet scallops on top of sushi rice, and scallop crudo recipes. They have that perfect sweet taste and melt-in-your-mouth decadence!

Ingredients and Substitutes

Fresh Hokkaido Japanese scallops – we love their size, meatiness and fantastic flavor
Extra Virgin Olive Oil
Fresh Lime Juiced
Freshly grated wasabi or Wasabi Paste made with real wasabi (Horseradish or Dijon Mustard can be a close substitute but the authentic wasabi taste is hard to replace.)
Fresh Ginger finely grated or ginger powder
Sea Salt Flakes
Radish Sprouts - Pea sprouts or crisp radish slices are good substitutes. (Learn how to grow mirogreens at home easy!)
Tobiko (flying fish roe) or Masago (smelt roe)

Can You Use Frozen Scallops?

Yes, you can cook a scallop from frozen. While they may not be as tasty as fresh scallops, you can cook a scallop from frozen!

Ensure that the frozen scallops are stored and prepared correctly. Defrost frozen scallops in your refrigerator overnight before cooking them or preparing them for crudo sashimi.

Can You Eat Raw Scallops From Frozen?

It is safe to eat raw scallops from frozen. Raw scallop sashimi is delicious and has an inherent natural sweetness that is delicate with a silky, pearly appearance.

How To Tell If Scallops Are Bad

Fresh scallops have a shiny silky pearly white to beige colour appearance. Well-sourced live scallops have a delicate flavour and mild taste of sweetness.

Avoid those with a brown discoloration with bacterial growth. Avoid those that are not shiny or solid.

If thawed or refrigerated frozen scallops have a lot of frost on the freezer bag, it has freezer burns, then it probably extended its shelf life and spent a long time frozen.

For an apparent reason, if you feel the scallops may have passed freshness, discard them right away!

Raw scallops last and are good for about two days in the fridge. Ideally, scallops should be cooked or enjoyed within one day.

Scallops freeze well. Just put them in the coldest part of the freezer.

How To Prepare and Assemble

If using frozen sea scallops, defrost overnight in the refrigerator. Do not defrost at room temperature.

Wash and pat dry fresh scallops with a kitchen paper towel.

With a sharp chef's knife, sliced crosswise ¼ inch thick to get a clean slice through the scallop.

Set aside in the refrigerator while you prepare the Wasabi Ginger Lime Dressing sauce.

In a small sauce bowl, add in wasabi paste, finely grated minced ginger with a microplane grater, lime juice, olive oil and sea salt flakes. Mix well until emulsified.

Place thin slices of raw sea scallops onto a serving plate.

To add texture and pops of flavour, drizzle a light touch of the Wasabi Ginger Lime Dressing sauce, radish sprouts, and Tobiko (flying fish roe). You may also use flavoured Tobiko such as yuzu tobiko or wasabi tobiko.

Sprinkle with crunchy sea salt flakes (fleur de sel).

This straightforward carpaccio recipe is a symphony of flavours with melting textures.

What Flavours Pairs Well With Scallops

Familiar flavours that go well with scallops:

Lime
Wasabi
Ginger
Dijon mustard
Butter
White Pepper
Lemon Caper
Uni Sea Urchin

What To Serve With Scallops

These are just a few easy recipes that immediately come to mind as excellent pairings!

Serve this delicate, spoonable scallop crudo in a citrus wasabi ginger sauce as an upscale seafood appetizer to impress your guests.

I'd love to see how you went with my recipes! Leave a comment below or tag me on Instagram @INSTANOMSS #INSTANOMSS.