Recipes
Photo by Christophor Cavalieri
Ingredients
8 large sea scallops (U-8’s), cleaned, side muscle removed
2 heaping tablespoons sugar
Juice of 1 lemon
2 cups cooked koshi hikari rice (or similar premium short-grain rice)
1/4 cup Wasabi Oil
Canola oil for frying
Kosher salt and freshly ground black pepper
Scallop shells, for serving (optional)
Directions
Prepare a fryer or medium stock pot filled 1/3 the way up with canola oil at 350 degrees. Meanwhile, in a small bowl, combine lemon juice and sugar; stir to dissolve and fold into hot, cooked sushi rice. Season the scallops with kosher salt and freshly ground black pepper. With wet hands, grab about 1/4 cup sushi rice and form a ball. Make a dent in the center and place the scallop in the dent. Bring the rice around the scallop, completely surrounding the scallop with the rice. Repeat with all scallops. Fry the scallops until GB&D (golden brown and delicious), about 3 minutes. Drain on paper towels and season with salt. To serve as hors d'oeuvres, cover a platter with salt and nestle scallop shells in salt. Drag a line of Wasabi Oil horizontally across each shell, place rice-crusted scallop on top, and garnish top with more Wasabi Oil
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