• 10servings
  • 20minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsB1, E
MineralsZinc, Copper, Fluorine, Calcium, Potassium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 5 sea scallops

  2. Vegetable oil

  3. 1 cup sushi rice, recipe follows

  4. Wasabi

  5. Daikon sprouts, for garnish

Instructions Jump to Ingredients ↑

  1. Heat a saute pan over high heat. Add enough oil to lightly coat the bottom of the pan. Add the sea scallops and sear until golden brown on both sides, about 30 seconds to 1 minute per side. Be careful not to overcook! Remove from the heat and slice the scallops in half horizontally.

  2. With moist hands, pick up a golf ball-sized ball of rice. Gently squeeze the rice in your right hand to form a rectangular block with rounded edges and sides. Apply some pressure to the rice while forming it into a sturdy base for the scallops. Top each formed piece of rice with a small bit of wasabi and top it off with half of a scallop. Garnish each piece with a few daikon sprouts and serve.


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