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Wasabi Oil
Ahi Tuna Focaccia Sandwich
Crispy Sushi
Rice-Crusted Scallops with Wasabi Oil
Steak Frites with
Wasabi Oil
Robert McGrath's
Wasabi-Marinated Seared Swordfish
WINE NOTES
Cote de Beaune: A pinot noir that has an
intense, ripe berry flavor. Light to medium-bodied. Not be to taken
too seriously -- very quaffable.
Sake: Junmai Ginjo (at least 40% of rice hull polished away).
Very fragant, bottled immediately without charcoal filtering. Bold
flavor with a soft-edged fullness. The water is very soft where the
Imada Shuzo brewery is located, giving Fukucho its name and its
depth of palate.
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Crispy Sushi
Rice-Crusted Scallops
with Wasabi Oil
Makes 8 pieces
- 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)
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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