Roy's Seared Scallop Papaya Roll
Chef Roy Yamaguchi shares this delicious recipe for one of his signature rolls!
Notes
*Flaming the alcohol: In a small pan with rounded sides and a long handle, slowly heat alcohol over med-low heat until warm to the touch. Use long matches or a barbeque lighter to light the fumes of the alcohol at the edge of the pan, not the liquor itself. If alcohol does not light, it is not warm enough. The flames will die down as the alcohol burns off, but always keep a pan lid ready in case you need to extinguish the flames.
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