Recipe

Scallop Toasts With Wasabi Caviar Recipe

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Ingredients

1/2 lb sea scallops
6 thin slices sandwich bread
3 large scallions, white & tender green parts minced, dark green part thinly sliced
2 tbsps sesame seeds, preferably black
1 oz wasabi caviar (2 tbsps)
1 tbsp pickled ginger, minced, plus 1 tbsp of the liquid from the jar
2 tbsps unsalted butter, 1 tbsp melted

Directions

Step #1 Preheat the oven to 350°.
Step #2 Lightly brush the bread on both sides with the melted butter.
Step #3 Using a 1 1/2-inch biscuit cutter, cut out 4 rounds from each slice of bread.
Step #4 Arrange the bread on a baking sheet & toast for 5 to 6 mins, or until lightly golden.
Step #5 Let the toasts cool on the baking sheet.
Step #6 Leave the oven on.
Step #7 Melt the remaining 1 tbsp of butter in a small skillet.
Step #8 Add the minced scallions & cook over moderate heat, stirring, until softened, about 2 mins.
Step #9 Scrape the cooked scallions into a food processor/blender & let cool.
Step #10 Add the ginger & pulse until mixd.
Step #11 Add the scallops & process to a paste.
Step #12 Transfer the scallop mousse to a pastry bag fitted with a 1/2-inch round tip or a plastic bag with a corner snipped off.
Step #13 Pipe a rounded 1/2 tsp of the mousse onto the toasts.
Step #14 Alternatively, spoon the mousse on the toasts.
Step #15 Using your finger or a pastry brush, smooth the top of the scallop mousse with the ginger pickling liquid.
Step #16 Bake the scallop toasts for about 5 mins or until the tops are firm but not rubbery.
Step #17 Let cool, then top half of each toast with the caviar & sprinkle the other half with the sesame seeds.
Step #18 Garnish with the sliced scallion greens & serve the toasts at about room temp.
Step #19 Make Ahead: The scallop mousse can be put in the fridged for up to 1 day.
Step #20 Wine Recommendation: Stuckey: High-acid, like the sharp, low-alcohol German wines, mineral-driven 1997 Lingenfelder Grosskarlbacher Osterberg Spätlese Riesling, go with anything that has ginger or wasabi--and the toasts have both.
Step #21 Triffon: The crisp 1995 Trimbach Riesling from Alsace handles the briny flavor of caviar as well, if not better, than the more traditional Champagne; there's also the illusion of sweetness that matches the sweetness of the scallops.
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