T > wrote in message m>...

> Actually Spicy Scallop Handroll is my favorite, way over Salmon Skin
> or Tuna of the same format.
>
> But it helps to have them make the spicy sauce right. Besides fresh
> ingredients, that is the make of break aspect.
>
>
> TBerk

Mmmmmmm.....oh yes. I had some of this not too long ago. The chef
topped it off with some golden flying fish roe. The color and added
crunch really added to it.

Another dish that I had once was fried bay scallops wrapped up
futomaki style. Wasn't bad at all, but it was kinda hard to handle.
The next time I got it, I asked that each scallop be put into a gunkan
wrap. The chef surprised the hell out of me. He made a paste of uni
and mayonnaise that went into the bottom of the gunkan. The fried bay
scallop went in next, and a very thin slice of salted cucumber went on
top. Jeez, that was good.

My favorite scallop item has to be a 'nigiri shooter' They use a live
scallop, and serve 2 pieces of nigiri. The shooter comes in with the
rest of the meat in the shell. They chop it up a bit, then top it with
cucumber & daikon shreds. A little ponzu goes on and it's down the
hatch.

Jim S.