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COCKTAIL SCALLOP SCATTERED SUSHI

INGREDIENTS :

84g sushi rice (i.e. short-grain rice), 4/5 cup of water,
1 piece of kombu (i.e. seaweed), 2/3T sushi rice seasoning, 8 scallops with shells, some coriander, 1 lime, some salt, 1T oil, some Japanese pickled ginger, some Japanese mayonnaise, some wasabi.

SEASONINGS:
some sake.

PREPARATION :

1. Wash sushi rice under cold running water till the water through it is completely clear; Leave in the strainer to drain for 60 minutes; Arrange the rice in a pan with 4/5 cup of water and a piece of kombu; Bring to the boil over a high heat; Remove the kombu; Cover the pan; Turn to a medium-low heat; Simmer for 10 minutes; Turn off the heat; Leave it with the lid for 15 minutes.
2. Arrange the hot rice in a sushi-oke (large and very shallow bowl); Pour 2/3T sushi rice seasoning over the top; Mix well with a rice spatula and hand; Fan the rice till it cools at the room temperature; Cover with a clean moist but not wet cloth till ready to use.
3. Soak scallops in salty water for 15 minutes; Remove; Discard the dark green gall bladder next to the flesh; Scrub thoroughly with a small brush; Drain; Drizzle evenly with seasonings; Leave them for 5 minutes.
4. Discard the stems of coriander; Rinse and tear into small pieces.
5. Rinse a lime; Cut into halves.
6. Heat a skillet over a high heat; Add 1T oil and shake the skillet gently; Arrange the scallops in the skillet; Pan-fry over a high heat till both sides lightly brown and cooked; Turn off the heat; Squeeze some lime juice over each scallop; Cool at the room temperature.
7. Squeeze lime juice over the sushi rice from the step 2; Mix well with a rice spatula and hand; Divide the rice into 8 potions; Make each portion into a small neat mound; Put on each shell; Flatten the top of each a little; Arrange a scallop on each shell; Garnish with some coriander, some pickled ginger, a tiny mound of wasabi and a dollop of mayonnaise.