How to Make It
Step 1
Defrost scallops and strain off excess liquid. Lay scallops flat on paper towel and pat dry. Blend scallops and adductors into a smooth paste. Portion blended scallop meat between small vacuum seal bags at 60g per bag. Vacuum seal bags on the highest setting.
Step 2
Using a rolling pin, flatten the portioned bags out until evenly flat. Steam at 72c for 2 minutes*. Refresh in ice water but be careful not to fold the bags.
Step 3
Cut open bags and roll scallop sheets into a cylinder. Slice each sheet into 4 equal length rolls. Place the 4 mini rolls in a straight line and skewer.
Step 4
Pan-fry both sides of scallop skewers. Serve scallop rolls with soy sauce and chilli oil.
