Hokkaido Scallop Recipe
crispy rice, vadouvan curry, lemon verbena
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Ingredients
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Crispy Rice
Vadouvan Curry
Hokkaido Scallops
Method
Crispy Rice
- 1
Prepare Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker or a pot. Cook according to the rice cooker's instructions or bring to a boil, then reduce to a simmer and cover for 18-20 minutes. Remove from heat and let it sit for 10 minutes.
- 2
Fry the Crispy Rice
Spread the cooked sushi rice on a baking sheet and let it cool completely. Once cooled, heat the vegetable oil in a frying pan over medium heat. Cut the rice into small squares or rectangles and fry them until golden brown and crispy on both sides. Remove and drain on paper towels, and sprinkle with salt.
Vadouvan Curry
- 3
Make the Curry
In a saucepan over medium heat, combine the vadouvan curry powder with a small amount of coconut milk to make a paste. Gradually add the rest of the coconut milk and vegetable broth, stirring to combine. Bring to a simmer and let it cook for 5-7 minutes until slightly thickened. Season with salt and pepper to taste.
Hokkaido Scallops
- 4
Sear the Scallops
Season the Hokkaido scallops with salt. Heat olive oil in a skillet over high heat. Once the oil is hot, add the scallops, making sure not to overcrowd the pan. Sear for about 2-3 minutes on each side until golden brown and cooked through. Remove from the heat and garnish with lemon verbena leaves.