Food porn

Have adapted a recipe I found on line for a thing I love made locally in Portland, Maine by one of my favorite sushi chefs.

The magical thing is called a Spicy Scallop Roll.

It involves the normal sheet of nori, rice spread out on it, and fish laid down and then rolled up, but in this instance, the fish is cooked.

The recipe I have here should make 6 to 8 normal sized rolls.

1 pound bay scallops (or you can use the big ones if you feel like spending the extra cash)
2/3 cup mayonnaise
1/2 teaspoon (or more) cayenne
1/4 teaspoon sri racha (or more to taste)

Clean and chop the scallops

Mix the mayo and the spices, and mix that into the scallops, tossing to make sure they are all coated.

Put them in a shallow pan and pop them min the broiler for five minutes or so until they are cooked and a little bubbly on top.

Remove from oven and allow to cool a little. Prepare your nori sheets with rice. Divide the scallops up and spread like you would a regular sushi roll, then roll up tight and cut into six or eight pieces. Plate the pieces and top with the extra bits of scallops that fell out the ends as you rolled it up.

There are six rolls in the above picture. The large circles in the middle are tuna rolls with avocado and the smaller circles at either end are the spicy scallop rolls. I rolled them, and it's a little tricky to roll large rolls of material that is chopped. Our friend M made the tuna rolls.