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Sushi Rice
Assorted
Nigiri
Spicy Tuna
Cone
Tea-Smoked Salmon and Avocado Cone
Grilled
Shrimp Salad
Maki Sushi
Beau MacMillan's Seared Scallops with Maitake
Ginger Garlic Cream and Rice
WINE NOTES
Shizensu:
Uses Kimoto method (300-year-old method that is rare
because it's so labor-intensive, mash is hand-beaten with long poles
that then ferment.) Results in a more full-flavored sake. This one
has a complex flavor with balancing acidity.
Sato No Homare: Junmai Ginjo: Elegant super-premium, with
light fruity nose of violets, strawberry, pear and grape. Semi-dry.
Hints of anise and tropical fruit (secondary notes that the Japanese
call fukumi-ka.
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Beau
MacMillan's
Seared Scallops
with Maitake Ginger Garlic Cream and Rice
Serves 4
- 12 George's Bank sea scallops, side muscle
removed
- 1 fresh pineapple, cored and sliced into
1/2-inch rounds
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1 bunch maitake mushrooms, florets
separated
- 2 cups heavy cream
1 cup Asian sauce*
- 2 cups Master Sushi Rice
- 1 bunch scallion greens, cut as thinly as
you can on the extreme bias
- 12 shiso leaves, for garnish
- Kosher salt and freshly ground black pepper
- Grapeseed or canola oil
Season scallops with salt. Lightly coat a
medium sauté pan with oil and heat over medium-high heat. When oil
shimmers, add scallops and sear until golden. Remove scallops to a
plate and add more oil to pan, if necessary. Add ginger and garlic
and sauté until fragrant, about 15 seconds; reduce heat to medium
and add mushrooms, sautéing for about 30 seconds. Deglaze pan with
heavy cream and allow to reduce by 1/3. Meanwhile, on a hot grill or
grillpan, sear pineapple until lightly colored; remove to a cutting
board and cut into a small dice. Once cream has reduced, add Asian
sauce, Master Sushi Rice and scallions, reserving about 2
tablespoons scallions for garnish. Check for flavor and season with
kosher salt and freshly ground black pepper. To serve, line four
rectangular serving plates with 3 shiso leaves, spoon Master Sushi
Rice mixture over and top with 3 scallops. Place a small amount of
pineapple on each scallop and garnish reserved scallion greens.
*Asian Sauce:
- 1/4 soy sauce
- 1/4 cup mirin
- 1/4 cup water
- 2 tablespoons rice vinegar
- 1/2 teaspoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon minced ginger
- 1/2 tablespoon cornstarch slurry, to
thicken
Combine all ingredients except cornstarch
slurry in a small saucepan over medium-high heat. Stir to dissolve
sugar and bring to a simmer. Add cornstarch slurry and simmer until
syrupy consistency.
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