Botticelli's Scallop Nigiri
Michael Chen and Sangita Vasikaran
Components: scaled for 40+ servings
Sushi
5 lb Sushi Rice (.5 cups of rice per person + extra)
40 raw-safe bay scallops
~17 fl oz Sesame oil
500g Kewpie mayo
Sushi vinegar, can substitute with salt/sugar/rice vinegar to taste
Cook rice by preferred method. Season while hot with sushi vinegar and paddle.
When room temperature, form rice rolls with hands or sushi mat.
Sear rice in sesame oil until golden brown; 2 mins per side on med-high heat.
Cut rolls into individual pieces.
Butterfly cut scallops and lay upon rice.
Lightly spread mayo on top of scallop and blowtorch right before serving.
Bugak gim (Seaweed crisps)
50 roasted seaweed pieces about the size of playing cards
150g Glutinous rice flour
300g water
Salt and dashi powder to taste
High-heat resistance oil, like vegetable or canola
Heat rice flour, seasonings, water over med-high heat until a translucent, smooth paste with Elmer’s-glue-like consistency forms :)
Coat one side of seaweed pieces with a thick layer of paste. Let dry for atleast 10 minutes and up to a few days, overnight.
Deep-fry in hot oil with rice paste-side down until the chips stop releasing water/gas.
Foams
3 cups Lemon juice
3 Tb or sugar to taste
5 oz Wasabi paste
3 cups Soy sauce
20g Soy lecithin
For lemon wasabi foam, mix lemon juice + wasabi + sugar with immersion blender. Add around 10g soy lecithin (or more as needed) and blend until foaming. Separate out foam for safekeeping as blending goes on so as to not break the bubbles. Foam is stable for at least an hour and can be re-blended if needed.
For soy sauce foam, mix soy sauce with soy lecithin and proceed as above.
Presentation
Dill for garnish
Cucumbers for garnish
Mandolin-cut thin strips to roll into cylinders
Plate as desired! Be aware that foam will flatten when under blowtorch.
