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See Also: Fish and Seafood
Scallops or Shrimp Slices for Sushi
From Dorothy McNett's Recipe book at www.dorothymcnett.com.
large sea scallops
Cut large sea scallops in half. With sharp knife, butterfly each piece to make it thin and flat. Peel and devein the prawns and buttefly them into very thin slices. Heat a little oil in a non-stick frypan and quickly "flash in the pan" each piece of scallop and prawn to gently cook it but not to brown. This takes only a few seconds when they are sliced thin. Arrange each slice attractively over oblongs of sushi rice. Garnish with wasabi, green onions, pickled ginger, etc. and serve.
Recipe created 2002-04-16.