Ingredients Jump to Instructions ↓

  1. 2 c Cooked long grain rice

  2. 4 tb Soy sauce

  3. 3 tb Oil

  4. 1 sm Onion; finely diced

  5. 1 Ear of corn, kernels only

  6. 1 sm Red pepper; finely chopped

  7. 1/2 lb Snow peas; finely chopped

  8. 1 tb Dark sesame oil

  9. 1 1/2 lb Bay scallops

  10. 1/2 c Grapefruit juice

  11. 2 tb Unsalted butter

  12. 6 hours. Toss the rice with the soy sauce and set aside. Heat

  13. 2 tablespoons

  14. 1 minute. Add corn and peppers and cook, stirring, another

  15. 2 minutes. Add the snow peas and cook

  16. 30 seconds. Add rice and cook, stirring, about 5 minutes. Remove from the heat. Mix in the sesame oil and arrange the rice in a ring on a serving platter. Keep warm in a

  17. 250F oven while cooking the scallops. Heat remaining tablespoon oil in a large non-reactive skillet over high heat until almost smoking. Add the scallops and cook about 2 minutes without stirring. Using a wooden spoon, stir to unstick any scallops that have adhered to the bottom of the skillet. Add the grapefruit juice. Cook about 30 seconds, then remove the scallops, using a slotted spoon, and reserve on

  18. 5 minutes. Replace the scallops and any juices that have collected on the plate. Cook another

  19. 30 seconds, remove from the heat and whisk in the butter. Remove the rice from the oven, pour scallops and sauce into the center of the rice ring and serve immediately.


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