Furikake Scallops and Chanterelles
I recently ate at Toki, an incredible restaurant in SW Portland and ate a dish similar to this and HAD to recreate. Furikake is a staple item in my pantry and I highly suggest giving it a try. This dish involves scallops so do not serve to someone allergic to shellfish. I believe this can be served as an appetizer or main course, the decision is up to you!
Ingredients:
- 1 cup of rice (cooked)
- Bay Scallops (fresh or frozen, if frozen, allow time to defrost)
- 2 Tbs
- 2 pints of Chanterelle mushrooms
- Green scallion (white ends for cooking, green ends for garnish)
- 4 poached eggs
- Sriracha Mayo
- Soy sauce
From the Pantry:
- Furikake
- 1 tbs Korean Chili Flakes
- 1/2 tbs Sichuan Peppercorns
How To Make:
I suggest pairing this recipe with a crisp cider OR a ginger beer soda. Pour a little glass for yourself and then begin. First things first, get your rice cooking.
Preheat oven to 300F. Heat your cast iron pan on med-heat, add butter. Add diced WHITE ends of green scallions and stir. 1-2 minutes. Slice mushrooms down the middle so they maintain their beautiful chanterelle shape and toss in the pan of butter.
While those are cooking, in a mortar and pestle, work the korean chili flakes and sichuan peppercorns. Combine until peppercorns are broken apart. Add spice mixture to the mushrooms and stir.
Once fragrant, add in scallops until browned on all sides. The smaller scallops cook reasonably fast.
Put everything from the pan in a bowl and set aside JUST FOR A MOMENT
In that same cast iron pan, evenly distribute cooked rice so it covers the entire pan. Cover rice with mushroom and scallop mixture and top with Furikake seasoning. Cover with foil and put it in the oven for 10 minutes.
While that's in the oven getting more and more delicious, prepare sriracha mayo (2 tbs sriracha, 1tbs mayo, 1 tsp of soy sauce) whisk until combined
Get a sauce pan out for poached eggs...THIS STEP IS OPTIONAL. You don't need the egg, but I love it. Poach 4 eggs, keeping them decently yokey.
Grab that cast iron out of the oven (I always wow myself when I can lift that cast iron pan with one hand) Now place eggs on top, add MORE Furikake, green onion, and sriracha mayo. The umami flavor is the star of the show here and I can't wait for you to love this. Eat it hot! Yum, yum, yum. THANK YOU TOKI FOR THE INSPIRATION