Miso Marinated Scallops

with Ethical Table Food Co. Togarashi

12 10/20 Scallops

12 Quail Eggs

Ethical Table Seven Seas Togarashi

Marinade:

1/2 Cup of Sake

1/4 Cup Avocado Oil

1/4 Cup Miso Paste

1 Tbsp Minced Ginger

1 Tbsp Sugar

1 Tsp Coarse Ground Black Pepper

Sushi Rice:

1 Cup Sushi Rice

1.5 Cups Filtered Water

Sushi Rice Liquid:

1/4 Cup Rice Wine Vinegar

1 Tsp Avocado Oil

1 Tbsp Sugar

Miso Aioli:

1/2 Cup Mayo

1 Tsp Rice Vinegar

1/2 Tsp Sesame Oil

1 Tsp Miso

1/4 Tsp Black Pepper

Garnish:

Sesame Seaweed Salad

Crispy Taro

Thinly Sliced Watermelon Radish

Combine all the marinade ingredients, and whisk well until smooth and no lumps from the miso. Pour over scallops. Let marinate in the fridge for several hours. You can let it stand in the fridge for up to 12 hours.

Combine all aioli components, whisk very well, then cover and refrigerate.

Place sushi rice in a fine strainer and rinse with cold water until the water runs clear.

Combine rice wine vinegar and sugar in a small saucepan, stirring on medium heat until the sugar has dissolved, then add avocado oil, whisk and let cool.

Place sushi rice and cold filtered water in a small sauce pot, boil, cover, and then simmer on low for approximately 20 mins. Check the rice with a fork; when cooked perfectly, place the sushi on a baking sheet and spread it out gently.

Once sushi rice has cooled, place in a bowl and slowly add vinegar + sugar component one Tsp at a time until sticky but not wet.

Heat a small frying pan to low-medium, add a small amount of avocado oil and cook quail egg sunny-side up; cover for one minute to cook evenly.

Have fun plating; form rice into a Nigiri-shaped mound, place quail egg on the rice, top the egg with Ethical Table Togarashi, then add scallop, seaweed salad and aioli to the plate.

Enjoy!