This is my first post and I would like to ask about scallops. I'm trying to impress somebody and I decided that scallop sashimi might be a good idea as she loves seafood and sushi. Normally I do the sashimi over a salad of diced kiwi, tomato, and cucumber with a rice wine/soy vinaigrette (no dressing on the scallop). However, she does not care for soy or vinegar if they come in strong flavors. Any suggestions on a preparation?
My first thought was a couple of drops of walnut oil on the plate, scallop goes down, and then a fine spritz of a sun-dried apricot vinegar/soy combination to get a touch of the acid and soy flavors without having a strong flavor. However, it feels like the dish would be missing something if I stopped there.
Feel free to amend or expound upon my ideas or suggest completely new ones. Thanks.