Surf and Turf with Scallops and Beef
This version of an inside out surf and turf roll combines beef tataki inside with slightly seared sweet scallops on top. This sweet combo is balanced by a more savory filling of chives, asparagus and sautéed shiitake mushroom. For extra bite, add a few stems of arugula. This roll is equally delicious drizzled with a touch of purchased sweet eel sauce or simply dipped as each person desires in soy sauce. One recipe of Basic Beef Tataki makes about 6 rolls of 6-8 pieces each. Please note the continued use of plastic wrap while cutting this roll into pieces.
Surf and Turf Maki with Scallops and Beef
About 3 cups prepared sushi rice
6 pieces nori, 4in x 7in
about 6 large sea scallops
about 12 thin spears of asparagus, blanched and cooled
1 thin bunch of chives
12-15 shiitake mushrooms, thinly sliced and slightly sautéed
shichimi togarashi or a mixture of salt and cayenne pepper
purchased sweet eel sauce, optional
Wasabi, optional
Pickled ginger, optional
Soy sauce for dipping
Prepare beef according to the basic beef tataki recipe. Cut beef across the grain into the thinnest possible slices with a very sharp knife. Lightly tap each piece a few times with the blade of the knife to score, being careful not to cut all the way through.
Next prepare sea scallops. Heat a pan over high heat and lightly sear scallops about 5 seconds on each side. Allow to cool. When scallops are completely cooled, slice each scallop into 5-6 horizontal slices. Lay a sheet of plastic wrap the width of the nori on top of the nori. Using the nori as a guide, lay slices of scallops end to end horizontally on the plastic wrap, being sure that the scallops reach from edge to edge of the nori. Carefully set aside and prepare 5 more scallop sheets.
To assemble rolls, use 1/2 cup prepared sushi rice per sheet of nori. Place nori rough side facing upwards on a cutting surface horizontally. Spread the entire surface of the nori, with a thin even layer of prepared sushi rice. Flip nori over. Place 5 pieces of beef tataki end to end horizontally in the center of the seaweed. Place 2 asparagus spears end to end horizontally in the center of the nori. Place mushrooms and chives end to end horizontally in the center of the seaweed. Roll according to the inside out rolling method and set aside. Prepare 5 more rolls.
For each roll, carefully invert prepared scallops on top of the rice. Leave plastic wrap intact and carefully adhere scallops to rice with a gentle squeeze from the bamboo rolling mat. With plastic wrap still intact, cut roll into 6-8 pieces with a sharp knife. With plastic wrap still intact, give the cut roll one more gently squeeze with the bamboo rolling mat to ensure that scallops are still adhered to the roll. Carefully remove plastic wrap. Repeat with remaining rolls.
Arrange rolls on 6 individual plates or 1 large platter. Sprinkle tops of rolls with togarashi or salt/cayenne mixture. If desired, drizzle lightly with sweet eel sauce. Garnish individual pieces with small pieces of chives.Serve with pickled ginger, wasabi and soy sauce for dipping if desired.
Leave a Reply