The Complete Idiot's Guide to Sushi and Sashimi by Chef Sato

Author:Chef Sato
Language: eng
Format: epub
Publisher: DK Publishing
Published: 2010-02-28T16:00:00+00:00

Scallop (Hotategai)

To highlight a scallop’s slightly nutty flavor, always serve fresh, whole scallops.

Serving size: 2 scallops

Best Choice: Farmed

scallops or wild-caught

sea scallops from the

Northeast United States

and Canada.

Preferred Dipping Sauce:

Soy sauce with wasabi

2 scallops

Wasabi, to taste

4 TB. prepared sushi rice

½ sheet nori

Lemon peel, thinly slivered, as needed

Green shiso leaf, as needed1. With a sharp knife, butterfly each scallop by slicing lengthwise so scallop lies flat. Do not sever scallop completely.

2. Using your fingertip, dab your finger in wasabi, and smear on both pieces of scallop.

3. Dip your hands in water, and scoop about 2 TB. rice with your fingers. In your palm, form rice to scallop pieces or a rectangular shape approximately 1-inch wide and 2-inches long. Repeat.

4. Place two butter-flied pieces of scallop, wasabi side down, on rice.

5. For decoration and to help secure scallop to rice, cut two narrow strips from nori with scissors. Each strip should be about ¼-inch wide by about 4-inches long. Wrap each strip around scallop and rice.

6. Transfer scallop pieces to a small serving dish. Top with lemon peel, and garnish with green shiso leaf.

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