A recipe that combines the softness of scallops, the acidity of lime, the sweetness of honey, the freshness of ginger and the intensity of coriander.
5 glasses of Japanese rice or round rice
1 teaspoon of sugar
2 tablespoons of salt
½ glass of honey & ginger condiment
3 tbsp of organic pressed olive and lime speciality
12 scallops with coral
10 branches of coriander
2 large leaves of nori seaweed
100 g of arugula
salt and pepper.
Preparation time 40 minutes. Cooking time 20 minutes. Waiting 30 minutes. Cook the rice. Rinse it several times with warm water and drain it.
Pour it into a large saucepan, moisten with 1.5 times the volume of rice, salt and cook over low heat. When the water starts to boil, stir gently and cook over low heat, stirring occasionally, until the water evaporates, about 15 to 20 minutes.
Stop the heat, add the sugar, honey & ginger condiment, 2 spoonfuls of olive oil with lime, mix and let cool.
Plunge the scallops into boiling water for 3 minutes. Drain them, cut them into thick slices and leave them to marinate for 10 minutes at room temperature in the lime oil and chopped coriander.
Prepare the rolls. Spread the seaweed leaves on the worktop, cover them with a layer of rice of about 1.5 cm, leaving 2 cm uncovered with rice on top to make rolling easier.
Arrange a layer of chopped arugula and then the slices of scallops. Coat with the marinade. Season with salt and pepper, then gently roll each maki (for ease of use, use a special maki bamboo mat). Leave to rest in the fridge.
Cut into 2 to 3 cm rolls and eat cold with an emulsion of olive oil with lime and soy sauce. It's delicious with green tea.