Conchitas a la Parmesana

Daily Catch, Avocado, Parmesan, Leche de Tigre, Lime, Olive Oil, Black Pepper

Chefs Nando and Valerie Chang of Itamae | Miami
Yield: 1 roll

Adapted by StarChefs | February 2021

INGREDIENTS:

Parmesan Leche de Tigre:
(Yield: enough for 8 rolls)

2½ cups lime juice
1 clove garlic
1 ají limo chile
250 grams cream cheese
½ can evaporated milk
150 grams grated Parmesan
2 tablespoon salt

Sushi Roll:
Sushi rice
½ sheet nori
Daily catch from your local market
¼ avocado

To Assemble and Serve:
4 fresh scallops
Olive oil
Black pepper
Freshly grated Parmesan
Lime zest

METHOD:

For the Parmesan Leche de Tigre:
Add all ingredients to a Vitamix blender and blend until smooth.

For the Sushi Roll:
Spread sushi rice out on nori. Add fish and avocado and tightly roll up. Cut roll into 4 pieces.

To Assemble and Serve:
Transfer sushi to a serving plate. Top each piece with a scallop, then smother with Parmesan Leche de Tigre and olive oil. Season with black pepper, then torch to preference. Finish each piece with a generous amount of Parmesan and lime zest.

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