- Canola oil to cook
- 12 large scallops (U-8)
- Salt and black pepper to taste
- 1/4 cup cilantro leaves
In a hot saute pan, add a little oil and caramelize the seasoned scallops. Use 3 scallops per package. Plate on top of opened package and garnish with cilantro leaves and flash with garlic oil.
HOT GARLIC OIL:
In a saucepan, heat oil. Add garlic and cook until garlic is light brown. Immediately spoon on top of scallops.
STICKY RICE PACKAGE:
- 3 cups sushi rice
- Water to cover rice
- 1/4 cup dried scallops
- 2 diced lapchang, (Chinese sausage)
- 1/2 cup sliced scallions
- 1/3 cup oyster sauce
- 1/4 cup chopped cilantro
- Salt and white pepper to taste
- 4 lotus or banana leaves
Using the bowl of a rice cooker, wash rice until clear and fill water to mount Fuji (about 1 inch over the rice level). Add dried scallops and cook rice as normal about 1 hour. When rice is done, put into a large stainless steel bowl to cool. Pull out the scallops and shred them by hand. Add the scallops back to the cooled rice with the lapchang, scallions, oyster sauce and cilantro. Check for seasoning. Place a serving of rice on top of each leaf and fold into a square package. Place in steasmer, ensuring that the folded side of the package is underneath. Steam the packages hot. Using a sharp knife, slice the top of the package.