Recipes

Marbled Scallops and Nagaimo Mountain Yam Marinated with Shiso

The ponzu-mayo dressing echoes the crisp, citrus-edged character of Senju Junmai Ginjo for a clean, bright finish.

Marbled Scallops and Nagaimo Mountain Yam Marinated with Shiso

Ingredients (serves 2)

  • 6 to 8 sashimi-grade scallops
  • 5.5 oz nagaimo (Japanese mountain yam)
  • 5 shiso leaves
  • Coarsely ground black pepper, to taste

Dressing 

  • 1 tablespoon olive oil
  • 1 tablespoon ponzu
  • 2 teaspoons mayonnaise

Directions

  1. Step 1

    Place the scallops in a colander, pour boiling water over them, then immediately chill them in cold water. Wrap them in a paper towel to remove excess moisture.

  2. Step 2

    Peel the nagaimo roughly, place it in a zip-lock bag, and pound it coarsely with the flat side of a knife. Tear the shiso leaves roughly by hand.

  3. Step 3

    Mix the dressing ingredients in a bowl. Add the scallops, nagaimo, and shiso, toss to combine, then transfer to a plate and finish with a dash of pepper.

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