Scallop Sashimi

(For 4 portions)

• 240gr cooked seasoned sushi rice
• 4 pieces scallop shell
• 8 pieces scallop
• 1 small mild red chilli
• 1 lime
• 1 tbsp olive oil
• 1 tbsp sesame oil
• 1 tsp fresh ginger juice
• 4 Bean Blossoms
• 4 BlinQ Blossoms
• 1 punnet Adji Cress
• 1 punnet Gangnam Tops

• Using the seasoned cold sushi rice, fill up to level and flatten. 
• Slice the scallops into thin rounds, about ½ cm (¼ in) thick if possible.  
• Lay slices, in one layer on top of the rice. 
• Make some zest out of the lime and keep aside. 
• Using a mixing bowl, whisk together the juice of the lime with the ginger juice, the olive oil, and sesame oil. Let set for 5 minutes and brush the top of the scallops. 
• Add some finely sliced red chillies and the zest of the lime. 
• Add the Adji Cress, Bean Blossom and BlinQ Blossom. 
• Serve with the Gangnam Tops. 

Recipe: Franck Pontais