Hokkaido Scallop Recipe

Form and chill

Press the cooked, chilled short-grain rice into a small rectangular or round mold (about 6-8 cm diameter or 2–3 tbsp rice per cake) until dense and compact. Place formed rice cakes on a parchment-lined sheet and chill in the refrigerator for at least 30 minutes to firm up.

Dry and fry

Heat vegetable oil in a small sauté pan over medium-high heat to 350°F (175°C) or until a small piece of bread sizzles immediately. Pat the chilled rice cakes dry with paper towel. Fry rice cakes 1–2 at a time, 2–3 minutes per side, pressing gently with a spatula so they contact the pan evenly, until deep golden brown and crisp. Remove to a paper towel-lined rack and sprinkle lightly with kosher salt. Keep warm or re-crisp briefly before plating.

In a small bowl, whisk together the vadouvan curry powder, mayonnaise, Greek yogurt, lemon juice, honey, and salt until smooth. Slowly whisk in the neutral oil to create a glossy emulsion. If the sauce is too thick for piping or drizzling, whisk in warm water, 1 tsp at a time, to reach a loose, saucing consistency. Taste and adjust salt, lemon, or honey as needed.

Combine the diced shallot and cucumber with rice vinegar and lemon zest in a small bowl. Let sit 5–10 minutes to lightly pickle and meld flavors. Season with a pinch of salt and drain any excess liquid before plating.

Prep scallops

Pat scallops very dry with paper towels. Remove and discard the small side muscle if present. Season both sides lightly with fine sea salt and white pepper. Let rest at refrigerator temperature for 5–10 minutes to firm slightly (scallops served cold benefit from being chilled briefly).

Finish and assemble

If serving fully cold: do not sear. Instead, gently brush the top side of each scallop with 1/8 tsp extra-virgin olive oil to gloss. If you prefer a barely-warm-edge contrast, quickly flash-sear each scallop for 10–12 seconds per side in a very hot, lightly oiled pan (this step optional). Place one crispy rice cake on each plate. Spoon or pipe a small dollop (about 1 tsp) of the vadouvan curry emulsion onto each rice cake. Top each with a scallop. Add a small spoonful (about 1/2 tsp) of the pickled shallot-cucumber mixture against the scallop. Garnish with a few chiffonaded lemon verbena leaves, a few microgreens, and a tiny drizzle (about 1/4 tsp) of finishing oil or citrus oil. Serve immediately so the rice stays crisp.