We are making Pesto sauce with lots of shiso, a Japanese leafy herb and Carpaccio with fresh sashimi. The refreshing aroma of the shiso leaves brings out the flavor of the scallops. Delicious!
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
Carpaccio
6 Scallops sashimi-grade 6 slices Zucchinis sauteed 4 Cherry Tomatoes 8 g Kaiware Radish Sprouts or substitute: garden cress 30 g Baby Salad Greens 2 Button Mushrooms Salt Pepper Blend Lemon Juice Extra Virgin Olive Oil Parmesan Cheese
Shiso Pesto Sauce
30 Shiso Leaves 15g/0.5 oz for 2 people 10 g Roasted Walnuts 1 tsp Garlic Cloves chopped 1/4-1/3 tsp Salt Black Pepper coarsely ground 50 ml Extra Virgin Olive Oil
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- First, let’s make the Japanese-inspired pesto sauce. Remove the stem ends of the shiso leaves.
- And cut the leaves into about 2cm (0.8") pieces.
- Now, pour the extra virgin olive oil into a blender cup. Add the chopped garlic clove, roasted walnuts, salt and the black pepper.
- Close the lid.
- Place the cup onto the blender and turn it on.
- Next, add the shiso leaves.
- Blend it again. If the mixture doesn’t contact the blades, lightly shake the blender.
- Now, the shiso pesto sauce is ready.
- And now, let’s make the carpaccio. Slice each scallop into 3 slices. Make sure to use sashimi-grade fresh scallops. For each cut, wipe the knife with a dampened towel to help make a clean cut.
- Place zucchini slices onto a plate and arrange the scallops between them. Drizzle on the lemon juice.
- In a bowl, combine the baby salad greens, quartered cherry tomatoes, kaiware radish sprouts and sliced button mushrooms.
- Add the, salt, pepper blend, a dash of lemon juice and the extra virgin olive oil. Lightly mix the salad.
- Then, place it onto the center of the plate.
- Sprinkle on the Parmesan cheese. Garnish with the shiso pesto sauce and it is ready.
Recipe Notes
Alternatively, other sashimi-grade fish such as sea bream, red snapper, hirame or boiled octopus can be used in this recipe.
Like popular basil pesto, this shiso pesto sauce goes great with pasta, toasted baguette or grilled fish.
The pesto sauce easily spoils when excess water is added. After rinsing, make sure to remove the moisture from the shiso leaves with a paper towel. The remaining shiso pesto can be stored in the fridge for about 2 weeks.
