Sashimi plate

We started off the year with something simple but incredibly fresh and tasty. I know sashimi isn’t everyone’s thing, yet others can’t get enough of it.

We went to the seafood markets and picked up fresh tuna and scallop sashimi. These sashimi grade scallops are pretty much the only ones i buy nowadays. I’d noticed that some scallops i’ve bought in the past have been cut in half, (lengthways), and placed on the half shell and sold like that. Greedy bastards.
These babies are $3.50 each, we don’t get them all that often but when we do we know we’re getting the best product available.
I used two, (cut in half), for our sashimi plate and the other 4 were going on shells and lightly grilled with a bit of butter and ponzu sauce.

Colourful as you like.
Colourful as you like.

I store empty scallop shells in the freezer. Saves paying for them every single time. Wash and reuse next time!

scallop shells

A dollop of butter and a drizzle of soy sauce. I used ponzu here. Ponzu is a citrus style of soy sauce.

Scallops with butter and ponzu

I probably had the grill too high, opps! Regardless, when the butter melts and mixes with the soy it’s divine. Oh yeah and the scallops were good too.

scallops

My new sashimi knife was christened. What a beast.

So shiny :)
So shiny 🙂

I now buy Pure Wasabi. The wasabi on the left is the stuff you see everywhere. Funnily enough though, it’s 30% horseradish and only like 5% wasabi. We get the Pure Wasabi from Harris Farm and originally ordered it from New Zealand. Alternatively you can use the powder. You can fine tune the taste and texture. Ignore that expiry date ;P
Ange never used to like wasabi but now she loves it.

Got wasabi?
Got wasabi?

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