Scallop Carpaccio with Sour Radish and Wasabi Vinaigrette
6 Fresh Scallops, cleaned and blanched
1 Bunch of Medium Radishes, sliced thin
3/4 Cup Regina Rice Wine Vinegar
1 tsp Lemon Juice
1/2 tsp Salt
1/2 tsp Sugar
1 Tbs Regina Rice Wine Vinegar
1/2 tsp Ginger, minced
1 Small Garlic Clove, minced
1/2 tsp Wasabi Paste
6 Tbs Bertolli Olive Oil
Salt and Pepper, to taste
Shredded Daikon (Japanese Radish), as needed
8 Chive Batons
4 Tbs Cilantro, minced
For the Scallops:
Blanch scallops.Slice each scallop approximately 1/4" thick. You should get 4 slices from each scallop. Place the sliced scallops on a plate.Chill and reserve for service.
For the Radishes:
Combine the radishes, vinegar, lemon juice, salt, and sugar in a bowl and mix. Allow radishes to stand for at least 30 minutes. Chill and reserve for service.
For the Dressing:
Combine vinegar, ginger, garlic, and wasabi. Whisk to combine. While whisking, drizzle in the oil to emulsify. Season to taste with salt and pepper then set aside.
Place a small amount of the shredded diakon on the upper portion of a plate and fan five slices of scallop on the lower portion. Top each scallop with a radish. Drizzle the dressing on the scallops and the shredded daikon. Garnish with chive batons and minced cilantro.