Ingredients:
For scallops
- 2 pieces scallops, about 3 oz (100 g);
- 1/2 lemon;
- 1 tablespoon lemon juice;
- 1/2 radicchio, slice to 1/8” thick;
- 1/2 small iceberg lettuce, slice to 1/8” thick.
(Vegetables can be substituted with your choice)
For Japanese spicy mayonnaise sauce
- 1 tablespoon yellow mustard;
- 4 tablespoons mayonnaise, adjust for taste;
- 1 1/2 teaspoons sesame oil.
Recipe:
Serving for 2 as appetizer
For scallops
- Clean scallops, pat dry and wrap with paper towel;
- Put back to refrigerator until ready to use;
- Layer iceberg lettuce and radicchio on a plate;
- Add lemon juice;
- Decorate with lemon wedges;
- Slice scallops to half;
- Place scallops on the plate;
- Top scallops with sauce, serve chill.
For Japanese spicy mayonnaise sauce
- Mix yellow mustard and mayonnaise;
- Add sesame oil and mix well.