Yuzu-Infused Scallop Carpaccio with Ginger-Soy Beurre Blanc
This elegant starter combines thinly sliced raw scallops with a warm French butter sauce infused with Japanese yuzu and ginger. The key technique is mounting cold butter into a wine reduction to create a silky sauce that contrasts beautifully with the chilled scallops. Takes 35 minutes total and serves 4-6 as a sophisticated dinner party opener.
Recipe by Mr Saucy aka Christophe
Christophe is a culinary professional with expertise in French and global cuisine. He has developed recipes and cooking techniques that bridge traditional methods with modern home cooking approaches. Christophe focuses on making classic culinary techniques accessible to home cooks through clear instruction and practical applications. He studied at Le Cordon Bleu Paris and has work experience at a two star Michelin restaurant.
Homecook turned pro with a Cordon Bleu Paris graduate
Quick Info
How Does This Create Such a Luxurious Contrast?
Traditional French technique shows that mounting cold butter into a hot reduction creates a stable emulsion—the butter melts slowly and whisks into tiny droplets that stay suspended in the liquid. This gives you that restaurant-quality creamy, opaque sauce instead of a greasy puddle.
Professional chefs know the magic happens in the temperature contrast. The warm sauce (around 120°F / 49°C) hits the ice-cold scallops and melts just slightly on contact, releasing the sweet ocean flavor without cooking the delicate meat.
Food science shows that freezing scallops briefly before slicing firms up the proteins just enough to cut paper-thin slices. This creates more surface area for the sauce to cling to and gives you that melt-in-your-mouth texture that makes carpaccio so special.
Ingredients
Recipe yields 4-6 servings
For the Scallops
| Amount | Ingredient | Notes |
|---|---|---|
| 600 g (about 12-15 large scallops) | Hokkaido sea scallops | sashimi grade, cleaned and chilled |
| 5 g (1 teaspoon) | fleur de sel | for finishing |
For the Ginger-Soy Beurre Blanc
| Amount | Ingredient | Notes |
|---|---|---|
| 150 g (10 tablespoons) | unsalted butter | cold, cubed into 1-inch pieces for emulsification |
| 100 g (scant 1/2 cup) | dry white wine | Sauvignon Blanc preferred for the reduction |
| 40 g (2 1/2 tablespoons) | fresh yuzu juice | can substitute with 20 g lemon and 20 g lime juice |
| 15 g (1 tablespoon) | light soy sauce | for umami depth in the sauce |
| 10 g (1 tablespoon) | fresh ginger | finely grated on a microplane |
| 30 g (2 tablespoons) | shallots | minced very fine |
For Garnish
| Amount | Ingredient | Notes |
|---|---|---|
| 50 g (about 3-4 radishes) | radish | watermelon or red radish, sliced paper-thin for texture |
| 5 g (small handful) | micro-cilantro or shiso leaves | for garnish |
Instructions
Prep the Scallops
- 1
Firm Up the Scallops (The Slicing Secret)
Place the scallops in the freezer for 10-15 minutes. This firms up the proteins just enough to slice thinly without tearing. You want them cold but not frozen solid—they should feel firm like a chilled stick of butter.
- 2
Slice the Carpaccio
Using a very sharp knife, slice each scallop horizontally into 3-4 paper-thin rounds. The thinner they are, the more delicate the texture and the better the sauce will coat them. Work quickly so they stay cold.
- 3
Arrange on Chilled Plates
Place your serving plates in the fridge for 10 minutes to chill them. Arrange the scallop slices in a circular overlapping pattern on the cold plates. The chilled plate keeps the scallops at the perfect temperature and prevents them from getting watery.
Make the Beurre Blanc
- 4
Sweat the Aromatics (Build the Base)
In a small heavy-bottomed saucepan over low heat, add the minced shallots and grated ginger. Cook gently for 2-3 minutes until they smell fragrant but haven't browned—browning adds bitterness that fights with the delicate sauce.
- 5
Reduce the Wine (Concentrate the Flavor)
Add the white wine and turn the heat to medium. Simmer until the liquid reduces by 90%—you should have about 1 tablespoon of syrupy liquid left. This takes 5-7 minutes. The concentrated wine gives the sauce its tangy backbone without making it too acidic.
- 6
Mount the Butter (Create the Emulsion)
Turn the heat to the lowest setting. Whisk in the cold butter cubes one at a time, waiting until each cube is almost melted before adding the next. Keep whisking constantly—this creates tiny butter droplets that stay suspended in the liquid, giving you that creamy, opaque sauce. The sauce should reach about 120°F / 49°C, warm but not hot.
- 7
Finish with Citrus and Soy
Remove the pan from the heat completely. Whisk in the yuzu juice and soy sauce. Adding them off the heat preserves the bright citrus oils and keeps the soy from darkening the pale sauce.
Plate and Serve
- 8
Sauce the Scallops (The Temperature Magic)
Drizzle the warm sauce lightly over the cold scallops just before serving. The warm-meets-cold contrast is what makes this dish special—the sauce melts slightly into the scallops and releases their sweet ocean flavor without cooking them.
- 9
Add the Finishing Touches
Scatter the paper-thin radish slices and micro-greens over the top. Sprinkle with a tiny pinch of fleur de sel. The radish adds a crisp bite that contrasts with the soft scallop and rich sauce.
Tips & Tricks
If your sauce looks greasy and separated instead of creamy: The heat was too high or you added the butter too fast. Remove from heat immediately and whisk in 1 teaspoon of cold heavy cream or a few drops of ice water. The cold liquid helps bring the emulsion back together.
If your scallops are getting watery on the plate: Don't salt them until the very last second before serving. Salt pulls moisture out of the scallops and makes them weep. Also make sure your plates are properly chilled—warm plates cause condensation.
If you can't find fresh yuzu juice: Mix equal parts fresh lemon juice and lime juice (20 g each) with one tiny drop of orange blossom water. This mimics yuzu's unique floral-tart flavor better than using just one citrus.
If your ginger has fibrous chunks in the sauce: Always grate ginger on a microplane instead of mincing it. The microplane breaks down the fibers completely and gives you a smooth paste that disappears into the silky sauce.
Frequently Asked Questions
Can I prepare the scallops in advance?
Yes, but only up to 2 hours ahead. Slice them and arrange on the plates, then cover tightly with plastic wrap pressed directly onto the scallops to prevent oxidation. Keep in the coldest part of your fridge. Make the sauce fresh right before serving.
Are the scallops raw or does the sauce cook them?
The scallops stay essentially raw. The warm sauce provides just a flash of heat that enhances their natural sweetness without cooking the proteins. You get that silky sashimi-like texture that makes this dish so luxurious.
Why is my beurre blanc translucent instead of creamy and white?
This happens when the heat is too high or you add the butter too quickly. The sauce is a fat-in-water emulsion—it needs cold butter added slowly with constant whisking to create those tiny suspended droplets that make it creamy and opaque.
What if I don't have a mandoline for the radishes?
Use a very sharp knife or a vegetable peeler. The key is getting them paper-thin so they're crisp but not crunchy. Thicker slices will overpower the delicate scallops.
Can I use frozen scallops?
Only if they're labeled sashimi-grade and were flash-frozen on the boat. Thaw them slowly in the fridge overnight, never at room temperature. Pat them completely dry before slicing or they'll be watery.
How do I know if my scallops are fresh enough to eat raw?
Buy from a trusted fishmonger and ask specifically for sashimi-grade scallops. They should smell like clean ocean water, not fishy. The flesh should be translucent and firm, never milky or slimy.
What wine pairs well with this dish?
Serve the same wine you used in the sauce—a crisp Sauvignon Blanc. The citrus notes in the wine echo the yuzu, and the acidity cuts through the rich butter beautifully.
Can I make this without butter for a lighter version?
No, the butter is what makes the beurre blanc work. Without it, you just have a wine reduction. For a lighter option, try drizzling the scallops with yuzu juice, soy sauce, and a touch of high-quality olive oil instead.