Scallop Carpaccio with Yuzu, Brown Butter Ponzu and Nasturtium

⏱ 30 min · Serves 4

Whisper-thin discs of raw scallop, chilled until they're almost translucent, dressed in a sharp yuzu ponzu enriched with nutty brown butter. Peppery nasturtium leaves and flowers give it colour and a wasabi-like bite. Five minutes to plate, a lifetime of looking like you trained in Copenhagen.

Per serving: 193 kcal · 15.0g protein · 3.5g carbs · 13.0g fat

Ingredients

• 8 very fresh large diver-caught scallops (about 320g), roe removed
• 30g unsalted butter
• 2 tbsp yuzu juice (bottled Japanese yuzu is fine)
• 1 tbsp light soy sauce or tamari
• 1 tsp mirin
• 1 tbsp light olive oil
• 1/2 tsp finely grated yuzu or lime zest
• 1 small banana shallot, sliced paper-thin
• 1 tbsp rice vinegar (for the shallot)
• 1 mild red chilli, deseeded and very finely diced
• Flaky sea salt
• A handful of nasturtium leaves and 8-12 nasturtium flowers
• 1 tsp toasted white sesame seeds
• Finger lime pearls or micro shiso, to finish (optional)

Method

1. Put four flat plates in the fridge to chill. Wrap the scallops in cling film and freeze for 15 minutes — firming them up makes slicing far easier.
2. Toss the shallot slices with the rice vinegar and a pinch of salt; leave to pickle while you work.
3. Melt the butter in a small pan over medium heat and cook until it foams, smells nutty and the milk solids turn hazelnut brown, 2–3 minutes. Pour into a bowl and cool for 5 minutes.
4. Whisk the yuzu juice, soy, mirin and olive oil into the brown butter, then stir in the zest. Taste — it should be bright, salty and just rich enough.
5. Unwrap the scallops and, using your sharpest knife, slice each one horizontally into 3–4 thin discs. Lay them in a single overlapping layer on the chilled plates, without crowding.
6. Season the scallops with a few flakes of sea salt, then spoon the yuzu brown butter dressing generously over and around them. Let it sit for 1 minute — no longer, or the acid will start to cure the flesh.
7. Scatter over the drained pickled shallot, diced chilli and sesame seeds. Tuck nasturtium leaves and flowers between the scallop slices, add finger lime if using, and serve immediately with cold sake or chilled Chablis.