Nori rolled scallops

Name: Nori rolled scallops
Ingredients: 12 A-grade nori sheets, about 18 X 20cm (7 to 8 inch) each; 100ml sugar syrup (100 per cent) *; 2g fine sea salt; 10g carbonized bamboo powder (optional); 100g sushi rice; 1 litregrapeseed oil; 300ml pickled ginger juice (from good quality jars of Japanese pink-pickled sushi vinegar); 3.2g agar powder; 2 Shepherd avocados; 30g quality fresh whole milk; Pinch fine sea salt; Pinch white pepper; Pinch cayenne pepper; 40g nori ash; 24 large sashimi-grade scallops, at room temperature; 60ml vegetable oil; 20g puffed sushi rice; 24 Australian native violets; 8 heartsease violets; 16 red nasturtium leaves; 24 red vein baby sorrel leaves; 16 marigold petals; 8 begonia flowers; 8 borage flowers

www.four-magazine.com

Renowned Chef Martin Benn - Chef Patron at Sepia, Sydney - gives you a recipe for Nori Rolled Sea Scallops with Avocado Cream, Pickled Ginger and Puffed Sushi Rice...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.

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Ingredients

12 A-grade nori sheets, about 18 X 20cm (7 to 8 inch) each
100ml sugar syrup (100 per cent) *
2g fine sea salt
10g carbonized bamboo powder (optional)
100g sushi rice
1 litregrapeseed oil
300ml pickled ginger juice (from good quality jars of Japanese pink-pickled sushi vinegar)
3.2g agar powder
2 Shepherd avocados
30g quality fresh whole milk
Pinch fine sea salt
Pinch white pepper
Pinch cayenne pepper
40g nori ash
24 large sashimi-grade scallops, at room temperature
60ml vegetable oil
20g puffed sushi rice
24 Australian native violets
8 heartsease violets
16 red nasturtium leaves
24 red vein baby sorrel leaves
16 marigold petals
8 begonia flowers
8 borage flowers