Hotate sashimi

Gently rinse sashimi-grade scallops under cold water and pat very dry with paper towels.

Carefully remove any remaining adductor muscle or membrane from the sashimi-grade scallops, if present.

Place each sashimi-grade scallop flat on a cutting board. Using a very sharp knife, slice each scallop horizontally into 3-4 thin, even rounds, about 3-4mm thick.