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Pour les plus gourmands d’entre vous Oliviers &Co. vous propose une sélection d’idées dessert, simple à préparer vous dégusterez ces desserts avec un plaisir sans fin, et sans faim.

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SCALLOPS MAKI SUSHI

SCALLOPS MAKI SUSHI
  • Description : 40mn
  • Cuisson : 20mn
  • Attente : 30mn

Ingredients :

For 4 peoples

3 cups sushi rice or short grain rice,
1 teaspoon sugar,
2 teaspoons salt,
1/3 cup O&CO. honey & ginger condiment,
3 tablespoons O&CO. green lemon specialty olive oil,
12 sea scallops (including the coral if available),
10 sprigs fresh coriander, minced 2 nori sheets,
100 g/3.5 oz arugula, salt and freshly ground pepper.

Description :

Wash the rice in several changes of tepid water until the water is clear. Drain. Combine the rice with 4½ cups of water, season with 2 teaspoons of salt and bring to a boil. Stir the rice, cover and simmer over low heat until the water is absorbed, 15 to 20 minutes.

Transfer the rice to a bowl and lightly fluff with a fork. Fold in the sugar, honey & ginger condiment and 2
tablespoons green lemon olive oil. Set aside to cool. Bring a saucepan of water to a boil and lower the heat. Poach the scallops for 3 minutes and drain.
Cut crosswise into thick slices and combine with the minced coriander and remaining olive oil. Marinate at room temperature for 10 minutes. Place a sushi mat (you can also use a clean kitchen towel) on a cutting board.

Place 1 nori sheet, shiny side down, on the mat. Gently spread the rice on an even layer about 1.5 cm (about ½-inch) thick, leaving a 2 cm (about 3/4-inch) border along the long end opposite you. At the center and across the rice, lay down ¼ of the arugula, top with ¼ of the scallop slices and drizzle with some of the marinade. Season with salt and pepper and roll up using the mat.

Repeat with the remaining ingredients. Refrigerate until ready to serve. Slice the rolls into 3 cm pieces (about 1- inch) and serve with a green lemon olive oil and soy sauce emulsion. It’s delicious with green tea.