Preparation:
wash spinach in several changes of cold water bring a large pot of lightly salted water to a boil dip spinach leaves into boiling water for 5 seconds immediately plunge into cold or ice water to stop cooking shakeoff excess water trim stems from leaves dry on paper towels trim tough muscle from scallops as needed if using sea scallops, cut into 1/3-inch cubes combine scallops, jicama, onions, half the lemon zest, half the lemon juice, and ginger in a large bowl allow to stand for 5 minutes season to taste with salt and white pepper arrange spinach leaves, smooth side down place 1-1/2 tablespoons mixture onto each spinach leaf rollup and fold in sides as for an envelope place, seam-side down onto a baking sheet cover and chill for up to 3 hours bring water and sake to a simmer in a saucepan place rolls on a plate in a steamer place over saucepan, cover, and steam for 2 minutes whisk together olive oil, remaining lemon zest, and remaining lemon juice
arrange bundles onto serving plates brush with sauce mixture serve hot |
