Scallop sashimi with grapefruit-yuzu vinaigrette from Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals (page 43) by Lisa Q. Fetterman and Meesha Halm and Scott Peabody

  • avocados
  • Belgian endive
  • mirin
  • red grapefruits
  • shiso leaves
  • yuzu juice
  • yuzu kosho
  • white shoyu
  • sea scallops
  • EYB Comments

    Can substitute pink grapefruits for red grapefruits, other soy sauce for white shoyu, Meyer lemon juice or lime juice for Yuzu juice, red chiles for yuzu kosho, and mint for shiso leaves.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pink grapefruits for red grapefruits, other soy sauce for white shoyu, Meyer lemon juice or lime juice for Yuzu juice, red chiles for yuzu kosho, and mint for shiso leaves.

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