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Scallop and Basil Egg Roll with Sriracha Mustard

By Chef Lonnie Varisco, Performance Foodservice–Caro Serves: 1
Scallop and Basil Egg Roll with Sriracha Mustard

INGREDIENTS

  • 2 scallops, dry (10-20 ct)
  • 1 egg roll paper
  • 2 basil, fresh (small leaves)
  • - Salt and Pepper (to taste)
  • 2 Tbsp. mustard, original
  • 2 tsp. Sriracha
  • - seaweed salad (to garnish)

INSTRUCTIONS

Remove the side muscle from the scallops. Cut the egg roll wrapper in half to form two triangles. Place one basil leaf on each piece of wrapper. Put the scallop on top of the basil and season with salt and pepper. Fold the short side of the dough over the scallop, do the same with one of the long sides. Roll the scallop across the remaining side to form the roll. Deep fry for 3 to 4 minutes. Mix the mustard and Sriracha to make a dipping sauce.