Scallop & grape carpaccio, Mexican sesame sauce, coriander milk

Light and creamy, this dish celebrates sesame-harvest season in Japan.

by Jessica Thompson
Serves 4

6 scallops, sliced into 2mm-thick rounds
Green grapes, sliced into 1mm-thick rounds
40g roasted sesame seeds
1/2 small garlic clove
20ml soy sauce
40ml water
Small bunch of coriander stems
1/2 tsp aonori (optional)
4 tbsp sour cream
40ml milk
Salt
Coriander leaves, to serve
Lime, to serve
To make the sesame sauce, combine all ingredients in a blender and blend until smooth. Transfer sauce to a bowl and toss through scallops. Refrigerate for 10 minutes to marinate.

To make the coriander milk, combine the coriander stems, sour cream, milk and aonori in a blender. Blend until smooth, then strain, discarding the stems. Add a little salt to the reserved mixture, if needed for balance, then refrigerate until needed.

To serve, arrange scallops on a plate. Top with a slice of grape and a coriander leaf. Pour the coriander milk around the scallops, and serve immediately with wedges of lime or a sprinkle of Tajin (a citrusy Mexican condiment).

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