Burnt Orange Scallop Sashimi with King Crab and Crunchy Chilli Garlic Panko

I’m going to share a recipe for something I randomly came up with one afternoon whilst driving home from work.

This dish serves 2 as a Tapas / Starter

What you need:

4 large sashimi grade scallops – go to a Japanese supermarket. Do not buy the ones in the normal high street supermarket.
A sweet ripe orange – pick one that feels soft so you know its juicy.
A ½ teaspoon of muscovado sugar – if the orange is a little sour use this to sweeten otherwise don’t use it.
1/3 cup of panko breadcrumbs
1 garlic clove
1 green chilli
2 tspn table salt (use as much as you need, to taste)
20g of king crab meat – shredded

What to do:

Slice each scallop into 3.
Use about ½ the orange. – but use more depending on the amount of juice you get. Slice the orange, and sear with a blow-torch until you get the nice burnt bits. Squeeze each slice to get the juice and burnt bits. Taste it and add as much of the sugar as you need. Leave it so retains a little acidity though.
Finely chop the garlic and chilli.
Heat up a small amount of oil. Fry the garlic and chilli until the garlic just starts to go golden. Take it out of the oil, and put on to kitchen towel to drain the oil. Sprinkle with little salt whilst hot.
Using the same oil, fry the panko until golden brown. Remove from the oil and spread out on the same kitchen towel, sprinkle with salt and mix with the garlic and the chilli. Leave to drain.
Layer the scallops in a line.
Sprinkle the shredded crab on top of the scallop.
Pour over the burnt orange juice.
Sprinkle the chilli garlic panko over the top of it.
Eat

Burnt Orange Scallop Sashimi topped with King Crab and Crunchy Chilli Garlic Panko.

Try it out and let me know what you think by commenting below.