Nutrition Facts
4 servings
4
Recipe for Breton Makis with Scallops
Breton makis with scallops, when Brittany meets Japan, a recipe I created wondering if the flavors would match, and I must say that in the end, there were no unpleasant surprises in the mouth. A burst of flavors.
Ingredients
200 Buckwheat flour
20 Flour
1 Egg
40 Water
3 Pinch of salt
50 Buckwheat (toasted)
Salt and Pepper
½ Shallot
120 Scallops
1 Lime
1 Sake
12 Soy Sauce
1 Sweet rice wine
1 Brown sugar
½ Sesame oil
Directions
1
The dough. Mix the dry ingredients. Add the egg and then gradually add the water while stirring vigorously. Crack the egg and mix everything roughly, then gradually add the water while whisking vigorously. Then let it rest in the fridge for 1 hour. Make your pancakes (4) in a skillet for me since I don't have the special pancake appliance. You will have some dough left, so save it to make more pancakes.
2
Buckwheat risotto. Peel the shallot and finely chop it. Sauté the shallot in a pan, then add the toasted buckwheat. Gradually add the broth. The buckwheat should be slightly sticky. Check the seasoning and set aside.
3
the stuffing. Mix the scallops with seaweed tartare, lemon juice, and sake. Set aside.
4
The sauce. Mix all the ingredients and serve the sauce in a small dish.
5
Preparation of the rolls: Lightly warm your wrappers. Place the cooked side of the wrapper down on the surface, with the uncooked side facing up. Then place a sheet of seaweed, covering it with a layer of buckwheat. Arrange the filling in a horizontal line on the lower part of the wrapper, about 1/3 of the way up. Roll it to form a roll and wrap it tightly. Set aside in the refrigerator for about 1 hour.
6
After 1 hour in the cold, remove the wrap and slice into pieces to form rolls of 2.5 cm and keep warm. Melt a little butter in a skillet. Sear the scallops on each side.
7
For the presentation, cut the slices into the size of makis. Clean and dry the leaves. Secure with a toothpick the slice, the seared scallop, and the leaf. Enjoy a surprising and delicious journey for the taste buds.
Ingredients
Ingredients
200 Buckwheat flour
20 Flour
1 Egg
40 Water
3 Pinch of salt
50 Buckwheat (toasted)
Salt and Pepper
½ Shallot
120 Scallops
1 Lime
1 Sake
12 Soy Sauce
1 Sweet rice wine
1 Brown sugar
½ Sesame oil
Directions
Directions
1
The dough. Mix the dry ingredients. Add the egg and then gradually add the water while stirring vigorously. Crack the egg and mix everything roughly, then gradually add the water while whisking vigorously. Then let it rest in the fridge for 1 hour. Make your pancakes (4) in a skillet for me since I don't have the special pancake appliance. You will have some dough left, so save it to make more pancakes.
2
Buckwheat risotto. Peel the shallot and finely chop it. Sauté the shallot in a pan, then add the toasted buckwheat. Gradually add the broth. The buckwheat should be slightly sticky. Check the seasoning and set aside.
3
the stuffing. Mix the scallops with seaweed tartare, lemon juice, and sake. Set aside.
4
The sauce. Mix all the ingredients and serve the sauce in a small dish.
5
Preparation of the rolls: Lightly warm your wrappers. Place the cooked side of the wrapper down on the surface, with the uncooked side facing up. Then place a sheet of seaweed, covering it with a layer of buckwheat. Arrange the filling in a horizontal line on the lower part of the wrapper, about 1/3 of the way up. Roll it to form a roll and wrap it tightly. Set aside in the refrigerator for about 1 hour.
6
After 1 hour in the cold, remove the wrap and slice into pieces to form rolls of 2.5 cm and keep warm. Melt a little butter in a skillet. Sear the scallops on each side.
7
For the presentation, cut the slices into the size of makis. Clean and dry the leaves. Secure with a toothpick the slice, the seared scallop, and the leaf. Enjoy a surprising and delicious journey for the taste buds.
Notes
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