Scallop Tiradito from Nobu features tender, fresh scallops thinly sliced and drizzled with a zesty yuzu citrus sauce, garnished with jalapenos and microgreens, offering a refreshing and vibrant blend of delicate seafood flavors and tangy spice.
Equipments
- Sharp chef’s knife
- Cutting board
- Mixing bowl
- Slicing knife (for thin slicing)
- Small serving plates or platter
- Spoon (for drizzling sauce)
- Tweezers (for microgreens/jalapeno placement)
- Citrus juicer
Ingredients
- 6 large fresh sea scallops
- 2 tablespoons yuzu juice
- 1 tablespoon soy sauce
- 1 teaspoon lemon juice
- 1 teaspoon mirin
- 1 teaspoon extra-virgin olive oil
- 1 small jalapeño pepper
- Microgreens
- Sea salt
Fresh sea scallops are essential for achieving the tender texture of this dish, so ensure they are properly cleaned and patted dry before slicing thinly with a sharp knife. The yuzu juice provides the distinctive citrusy tang, but if unavailable, a mix of lemon and lime juice may be used as a substitute. Jalapeno peppers should be sliced thinly to balance the subtle heat without overpowering the delicate seafood flavors. Microgreens add a fresh, visual appeal and should be placed carefully using tweezers for an elegant presentation. You can recreate the refreshing and vibrant flavors of Nobu's Scallop Tiradito copycat menu right in your own kitchen by following these ingredient tips.
Instructions
- Clean and dry sea scallops.
- Place scallops on a cutting board and slice each scallop horizontally into thin, even pieces using a sharp slicing knife.
- Arrange sliced scallops in a single layer on small serving plates or platter.
- Thinly slice jalapeño pepper into rounds.
- In a mixing bowl, combine yuzu juice, soy sauce, lemon juice, mirin, and olive oil; whisk until well mixed.
- Use a spoon to drizzle the yuzu sauce evenly over the scallops.
- Use tweezers to place jalapeño slices on top of each scallop slice.
- Garnish with microgreens, placing them delicately with tweezers.
- Sprinkle a light touch of sea salt over the assembled dish.
- Serve immediately.
Substitution
Scallop Tiradito from Nobu copycat menus can be easily adapted by using fresh bay scallops if sea scallops are unavailable. Your yuzu juice can be substituted with a blend of lemon and lime juice combined with a splash of rice vinegar to approximate the unique citrus flavor. When precise microgreens are hard to source, baby arugula or finely chopped cilantro add a similar fresh touch. Be sure to use the sharpest knife possible to achieve the delicate thin slices essential for the dish's texture. Jalapenos can be replaced with serrano peppers for a slightly different heat profile, adjusting the amount based on your spice preference.
Tips
Ensure your scallops are very fresh and kept cold until slicing to maintain their delicate texture and safety. Use a sharp slicing knife to achieve thin, uniform pieces, which is crucial for the proper texture and flavor absorption of the yuzu sauce. When drizzling the sauce, evenly coat each scallop slice to balance the citrus tang with the subtle spice from the jalapeno. Handle the microgreens and jalapeno placement gently with tweezers to enhance visual appeal without bruising these delicate garnishes.
Nutritions
Scallop Tiradito from Nobu provides a nutrient-rich dish that is low in calories yet high in protein, with each scallop offering essential amino acids and omega-3 fatty acids for heart health. The yuzu juice and lemon juice contribute a boost of vitamin C, supporting immune function and collagen synthesis. Jalapenos add capsaicin, which may help boost metabolism and provide anti-inflammatory benefits. Your meal delivers a balanced combination of lean seafood and antioxidant-rich ingredients, making it both flavorful and beneficial for overall wellness.
Storage
Store leftover Scallop Tiradito in an airtight container and refrigerate immediately to maintain freshness and prevent spoilage. Keep the dish chilled at a temperature below 40degF (4degC) and consume within 24 hours for optimal taste and safety. You should avoid freezing as it can affect the delicate texture and flavor of the fresh scallops and yuzu sauce.
Variation or Alternatives
For a different citrus twist, substitute yuzu juice with freshly squeezed lime or grapefruit juice to maintain the vibrant acidity in Your scallop tiradito. Swap jalapenos for thinly sliced serrano or bird's eye chili peppers if you prefer a sharper heat profile. Using a mandoline slicer instead of a knife can achieve ultra-thin scallop slices for an elegant presentation. Try adding a sprinkle of toasted sesame seeds or a drizzle of wasabi-infused olive oil to enhance the dish's depth of flavor and aromatic complexity.
Allergies
Scallops are a common allergen that can trigger reactions ranging from mild hives to severe anaphylaxis in shellfish-sensitive individuals. The soy sauce used in the yuzu dressing contains soy, another prevalent allergen that can cause symptoms like itching or swelling. If you have known shellfish or soy allergies, it is important to avoid this dish or consult with your healthcare provider before consuming scallop tiradito.
Why this recipe?
Scallop Tiradito from Nobu restaurant is renowned for its fresh, delicate scallops paired with a tangy yuzu and chili sauce, creating a harmonious blend of flavors that excite the palate. The dish exemplifies Nobu's signature fusion of Japanese precision with Peruvian zest, offering a unique culinary experience. Your attempt to make a copycat version allows you to recreate this exquisite balance of textures and tastes at home, impressing guests with gourmet quality. The freshness of the scallops combined with vibrant citrus notes makes it a worthy challenge for any food enthusiast.