How to Safely Sashimi a Scallop
Sashimi refers to raw seafood served plain, rather than on rice or in a roll, but generally accompanied by dipping sauces or other items such as grated radish. While sashimi is usually made from fish of various types, you can also make it with scallops. You will need to be careful when you are making sashimi from a scallop, however, as they are smaller than a fish fillet and therefore you could easily cut your fingers. With a little practice, you can make scallop sashimi safely and confidently. Does this Spark an idea?
Instructions
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Place a scallop on the cutting board in such a way that the grain in the scallop runs parallel to, rather than vertical to, the surface of the cutting board. In other words, place the scallop on its side, rather than on its top or bottom, on the cutting board.
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Make a loose fist with your dominant hand, then place the knife into the fist so that the blade rests between your thumb and the side of your index finger and your other three fingers wrap around the handle. This gives you more control over the knife than you would have if you simply held it by the handle.
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3
Hold the scallop firmly against the cutting board in your non-dominant hand. Tuck your fingertips in so that you are pushing down on the scallop with the very tips of your fingers rather than the pads. Your fingernails should be pressing against the scallop. This makes it much harder to cut the tips of your fingers.
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Use the knife to cut straight down along your fingernails into the scallop. Depending on the kind of knife you are using, you may be able to cut the scallop with pure downward pressure or you may need to gently saw the knife back and forth.
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Slide your fingers back and cut another slice off of the scallop. Repeat this process until the scallop is completely sliced, then slice any other scallops you wish to use for sashimi using the same technique. Aim to make each slice about ¼ inch thick.
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References
Resources
- Photo Credit Sushi, Rolls, Sashimi - Japan kitchen image by Andrey Starostin from Fotolia.com
