Scallop Sashimi (帆立刺身, Hotate Sashimi) is a luxurious Japanese delicacy featuring fresh, sashimi-grade scallops served raw to highlight their naturally sweet flavor, buttery texture, and delicate ocean aroma. Popular in sushi restaurants, seafood markets, and traditional kaiseki cuisine, scallop sashimi is prized for its melt-in-your-mouth tenderness and elegant presentation.

Served with soy sauce, fresh wasabi, and simple garnishes, this dish celebrates the freshness of premium seafood with minimal preparation.

Food Safety Note: Always use sashimi-grade scallops from a trusted supplier that are specifically intended for raw consumption. Follow local food safety recommendations regarding storage, freezing, and handling of raw seafood to reduce the risk of foodborne illness.

What Is Scallop Sashimi?

Scallop Sashimi, known as Hotate Sashimi in Japan, is made from the large adductor muscle of fresh scallops. Unlike cooked scallops, raw scallops have a silky, creamy texture and a naturally sweet taste that requires very little seasoning.

Japanese Hokkaido scallops are especially famous for their exceptional quality, sweetness, and tenderness, making them a favorite choice for sashimi.

Ingredients

For the Sashimi

  • 300 g sashimi-grade sea scallops
  • Ice water (for keeping the scallops chilled)
  • Shredded daikon radish
  • Shiso leaves
  • Lemon or yuzu wedges

Traditional Condiments

  • Soy sauce
  • Fresh wasabi
  • Ponzu sauce (optional)
  • Freshly grated ginger (optional)

Optional Garnishes

  • Microgreens
  • Thinly sliced cucumber
  • Edible flowers
  • Finely sliced green onions
  • Toasted sesame seeds

Kitchen Equipment

  • Sharp sashimi knife or chef's knife
  • Cutting board reserved for raw seafood
  • Paper towels
  • Chilled serving platter

Step 1: Prepare the Scallops

Remove the scallops from the refrigerator just before preparing.

If necessary, remove the small side muscle attached to each scallop.

Rinse very briefly under cold water only if needed, then pat completely dry with paper towels.

Keep the scallops well chilled.

Step 2: Slice the Scallops

Depending on their size:

  • Leave small scallops whole.
  • Slice large scallops horizontally into two or three thin rounds.

Use a very sharp knife to create smooth, clean cuts without tearing the delicate flesh.

Step 3: Arrange the Platter

Spread a bed of shredded daikon radish across a chilled serving plate.

Arrange the scallop slices neatly on top.

Add shiso leaves, cucumber slices, or edible flowers for an elegant presentation.

Place lemon or yuzu wedges alongside the sashimi.

Step 4: Prepare the Condiments

Serve with small dishes containing:

  • Soy sauce
  • Fresh wasabi
  • Ponzu sauce (optional)
  • Grated ginger (optional)

Mix wasabi into the soy sauce if desired.

Step 5: Serve

Serve immediately while the scallops are cold and fresh.

Lightly dip each slice into soy sauce or ponzu before eating to preserve the scallops' delicate sweetness.

Serving Suggestions

Scallop Sashimi pairs beautifully with:

  • Steamed Japanese rice
  • Miso soup
  • Edamame
  • Seaweed salad
  • Pickled vegetables (Tsukemono)
  • Sushi
  • Chilled sake
  • Green tea

Tips for Perfect Scallop Sashimi

  • Always purchase sashimi-grade scallops intended for raw consumption.
  • Keep the scallops chilled until serving.
  • Pat them completely dry to prevent excess moisture.
  • Use a razor-sharp knife for clean, delicate slices.
  • Avoid overpowering the scallops with too much soy sauce or wasabi.
  • Serve immediately after slicing for the freshest flavor and texture.

Flavor Variations

Yuzu Scallop Sashimi

Finish with a squeeze of fresh yuzu juice and a little zest.

Ponzu Scallop Sashimi

Serve with citrusy ponzu sauce instead of soy sauce.

Truffle Scallop Sashimi

Add a few drops of truffle oil and freshly grated truffle for a modern twist.

Sesame Scallop Sashimi

Drizzle lightly with sesame oil and sprinkle with toasted sesame seeds.

Spicy Scallop Sashimi

Top with a small amount of chili oil, sliced scallions, and shichimi togarashi.

Storage

Scallop Sashimi is best enjoyed immediately after preparation.

If necessary, store it tightly covered in the coldest part of the refrigerator and consume it within 24 hours.

Do not refreeze previously thawed scallops.

Discard any raw scallops that have been left at room temperature for more than 2 hours.

Nutritional Information (Per Serving)

  • Calories: 150 kcal
  • Protein: 26 g
  • Carbohydrates: 4 g
  • Fat: 2 g
  • Fiber: 0 g
  • Sodium: 290 mg (excluding dipping sauces)

Why You'll Love This Recipe

  • Authentic Japanese sashimi with a naturally sweet, buttery flavor
  • Elegant and restaurant-quality presentation
  • High in lean protein and naturally low in fat
  • Quick to prepare with minimal ingredients
  • Perfect as an appetizer or part of a sushi and sashimi platter
  • Highlights the freshness and quality of premium seafood

Scallop Sashimi (Hotate Sashimi) is a beautiful example of Japanese cuisine's emphasis on simplicity and exceptional ingredients. With its silky texture, delicate sweetness, and elegant presentation, this classic sashimi dish transforms premium scallops into a memorable dining experience that's both refined and refreshingly delicious.