Scallop Sashimi, Shiitake, Chorizo

If you're like me, getting back into the swing of things in the new year has been hard. I returned to work just after the holidays only to find that the office was a ghost town. A lot to do, but not many people around to get things done. That might be an indictment of how much *I* actually do, but that's another story.

So on the Friday of my week back I decided to work from home. There was a lot of prep and reading to do, and for the first time in ages I didn't have any meetings! As soon as the Gourmet Female heard she demanded that I cook dinner and that she be regaled with a massive seafood fest. Enter my riff on a Dan Hong recipe, scallop sashimi with shiitake, chorizo, and spring onion.

This recipe is dead easy. The hardest part is finding an Asian market for the ingredients... And the only cooked component is a chorizo... Which can be done a few hours in advance... So you have NO excuse for not making someone an amazing seafood dish this summer!

This serves two people. You'll need:

  • 1 chorizo
  • 1 spring onion, thinly sliced
  • 6 raw scallops, sliced in thirds
  • 3 small shiitake mushrooms, very thinly sliced
  • 2 1/2 tbsp sesame oil
  • 3 1/4 tbsp shiro-dashi
  • 3 1/4 tbsp light soy sauce
  • 3 tbsp honey
  • 1 tbsp lemon juice

Fry or BBQ the chorizo until done. Put aside to cool.

Mix the sesame oil, shiro-dashi, soy sauce, honey, and lemon juice and whisk together to combine. Slice the cooled chorizo thinly.

Place the scallops around the plate. Add the shiitake mushrooms, chorizo, and spring onion. Pour the dressing around the plate and serve! Now don't you look like the Gourmet Male?!

Yuzu Oysters with Cucumber

Recently I surprised the Gourmet Female with a gorgeous degustation lunch at Sepia Restaurant in Sydney (review to come soon!). It was a bit of a thank-you for putting up with all the travel I've been doing the last few months. In any case, we were inspired by all the different flavours and today decided to make a trip to the local Asian market in Northbridge (Tokyo Mart). We picked up some Yuzu gelee to use on some fresh Sydney Rock oysters we picked up later.

yuzu cucumber oyster.jpg

This recipe is very easy if you can find a local Asian market that carries the Yuzu gelee. If you can get some the rest is straightforward. You'll need:

  • 1 tube Yuzu gelee
  • 1 lebanese cucumber
  • handful of chives

First, peel the cucumbers and cut in half lengthwise. Then cut each half into quarters and cut the seeds out diagonally on each quarter. Then thinly slice each quarter and then finely dice.

Squeeze a bit of Yuzu into each oyster, add a teaspoon of cucumber and then top with two lengths of chive. Serve and enjoy!