Saturday, July 30, 2016

Fried Scallop Mousse Sushi

fried scallop mousse sushi
I needed to use up some ingredients in my kitchen--this is also known as "refrigerator clean up" in my house! Here is something that is inspired by sushi and my grandmother's shrimp and fish balls. If this recipe appears a bit vague it's because I just eyeball the ingredients. To be perfectly honest most food I cook tastes better when I don't focus on measuring the ingredients. I have never pureed scallops before but I am surprised how flavorful this combination of ingredients end up tasting. 

scallop mousse
Fried Scallop Mousse Sushi


About 2 Tbsp olive oil
1 large garlic clove, grated
About 1/2 inch piece of ginger, skin removed and grated
1 fresh turmeric root, skin scraped off and grated
1 scallion, chopped
1/2 medium onion, finely chopped
About 30 sea scallops, washed well, removed any sand or grits and dried with a towel
About 1/4 cup heavy cream
A bunch of young cilantro leaves and flower, roughly chopped
Salt and ground pepper to taste
5 nori sheets (may cut each sheet into 4 equal strips)


Saute oil, garlic, ginger, turmeric, scallion, and onion for a few minutes or until the garlic is soft.  Remove from heat and let the contents cool. Add the cooled sauteed items in a food processor along with scallops, heavy cream and cilantro. Season with a few large pinches of salt and pepper. Grind everything to a paste. The mixture does not need to be absolutely smooth.

Spread a few tablespoons of mixture onto the cut nori sheet (I cut each sheet into 4 strips for easy rolling and cooking) leaving about 1/4 inch free of mixture at the end. Gently roll the mixture the nori sheet towards that end that is free of the mixture. Fry all sides with a little oil for about 5 minutes or until brown. Serve them as is or once fried cut each roll into thinner rings or half lengthwise and fry the side (s) that have not been fried.

*If you do not have fresh turmeric you may use about a teaspoon of turmeric powder.

salad with fried scallop mousse sushi

once fried slice each roll into thinner rings
and fry the side (s) that have not been fried.
salad with fried scallop mousse sushi
*If you are using a small food processor you may have to puree everything in 2-3 smaller batches. Just divide the ingredients. After pureeing be sure to mix everything well to blend further.
*I made a quick salad and add the Fried Scallop Mousse Sushi on top. This salad consists of 1 large tomato (de-seeded), kernels from 1 butter and sugar corn, a few handfuls of baby arugula, a few slices of onion, some chopped young cilantro leaves and flowers, a pinch of salt, and a few drizzles of balsamic vinegar and olive oil. It's simple and tasty!

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