XO Scallop Temaki

SAVORY

Dec 8

Scallop, XO Sauce, Tobiko, and Lemon

Chef Taka Sakaeda of Nami Nori | New York
Yield: 10 temaki

INGREDIENTS:

XO Sauce:
1.2 kilograms dried scallops
600 grams dried shrimp
1½ cups cooking sake
116 grams dry Thai chiles
5¼ quarts canola oil
1.964 kilograms minced shallots
690 grams garlic, minced
6 tablespoons Kikkoman soy sauce
¾ to 1 pint fish sauce
6 tablespoons brown sugar

Sushi Rice:
1 pint Kikkoman rice vinegar
¾ cups sugar
¼ cup salt
One 3-by-3-inch piece of kombu
1 cup sushi rice, rinsed

To Assemble and Serve:
(Yield: 1 serving)
Wasabi
Zest and juice of 1 lemon
Fresh scallop, diced
Tobiko
Nori

METHOD:

For the XO Sauce:
Separate scallop and shrimp to two large bowls. Add boiling water to bowls so that the water is 2 inches above the scallop and shrimp. Add ¾ cup sake to each bowl. Let bowls sit at room temperature 3 hours or until water has completely cooled. Strain the liquid each bowl, separating and reserving the shellfish and their juices. Prepare a steamer at full boil. In separate heat-proof bowls, steam scallop and shrimp for 15 minutes. Remove bowls from the steamer and let cool completely. To a food processor, add shrimp and pulse until they break down to small pieces; transfer to a bowl and reserve. Crush scallop by hand, separating each strand; reserve. To a clean food processor, add chiles and process to a powder.

In a sauté pan, heat oil to 250℉. Add shallots and fry for 15 minutes. Add garlic and fry for another 15 minutes. Add chiles and fry for 5 minutes. Strain the solids from the oil and reserve. Return the oil to the stove and heat back to 250℉. Add the scallop and fry for 15 minutes, stirring constantly. Add the shrimp and fry for another 15 minutes, stirring constantly. Strain the oil and set aside. In a large bowl, combine all reserved solids. In a separate bowl, combine 3½ cups reserved shellfish juice, soy sauce, fish sauce, and brown sugar. In a new pan, add solids and shellfish sauce; cook down until all liquid has evaporated. Lower the heat and continue to cook until the solids get crispy, being careful not to burn. Return the crispy solids to the oil.

For the Sushi Rice:
In a nonreactive container, combine vinegar, sugar, salt, and kombu. Let sit at room temperature for at least 1 hour. Set aside. To a rice cooker, add rice and water and cook according to manufacturer's instructions. Transfer cooked rice to a big bowl or hangiri. Pour ⅕ cup sushi vinegar evenly over the rice and, using a spatula or shamoji, fold and cut the rice so that each grain has been seasoned with vinegar; cool. Return rice to the rice cooker and leave it on the warm setting.

To Assemble and Serve:
Form 20 grams of Sushi Rice into a ball topped with a dollop of wasabi. In a small bowl, lightly dress scallops with lemon juice. Place cubed scallops on top of Sushi Rice. Top with XO Sauce, tobiko and lemon zest. Place on nori. Eat right away.

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