Scallop Sashimi, sugar kelp shoyu, lemon, sesame and chili

Ingredients: (Serves 2)

1/4 cup day boat scallops or bay scallops

1 small sweet carrot

1T Moromi sugar kelp shoyu

1T lemon juice

1/2 tsp lemon zest

1/2 tsp toasted sesame oil

Tiny pinch cayenne pepper

A few fresh cilantro leaves for garnish

Crunchy sea salt

Preparation:

15 minutes before serving thinly slice the carrot into rounds, out in a small bowl and pour over shoyu, lemon juice, lemon zest abs cayenne pepper. Mix gently.

To serve slice scallops in half with a sharp knife, arrange on a plate. Top with carrot mixture, evenly distributing carrots and sauce. Drizzle with sesame oil, sprinkle with crunchy salt and garnish with cilantro leaves. Enjoy!