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Pickled Scallops with Japanese Pepper & Bloody Shiraz Gin Caviar

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Sweet tender scallops meet Japanese chili spice and the rich, fruity depth of Yarra Valley Bloody Shiraz Gin Caviar in this elegant seafood dish. A perfect balance of acidity, spice, and umami, it’s a show-stopping appetizer that delights the palate with every bite.

Ingredients

6 scallops in the half shell

Finely chopped chives

Togarashi (seen note)

Sea salt

Bloody Shiraz Gin Caviar

For the Pickle

100g sugar

100mls rice vinegar

100mls cooking mirin

50mls water

10mls sake (optional)

Instructions

Warm all ingredients together (except sake) and allow the sugar to dissolve. Allow to cool completely before adding the sake.
Steep the scallops in the pickle mixture for 6-12 hours. – You can leave longer and this will firm the texture of the scallop. This is best done overnight.
Serve the scallops back in the shell, seasoned with togarashi, chives and sea salt.
Top with Bloody Shiraz Gin Caviar and serve.

Notes:

This recipe can easily be doubled. Togarashi is a Japanese chili powder found in the Asian section of most grocery stores, or online. It’s a fantastic addition to any pantry – ideal for raw seafood, including crudo and sushi rolls, as well as noodles and rice bowls!