Seared Day Boat Scallops Recipe
Fried Forbidden Rice, Sea Beans, Yuzu Koshō, Tobiko
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Ingredients
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Scallops
Fried Forbidden Rice
Garnishes
Method
Preparing the Scallops
- 1
Clean and Season the Scallops
Rinse the day boat scallops under cold water and pat them dry with paper towels. Season both sides with salt and black pepper.
- 2
Sear the Scallops
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the scallops without crowding the pan. Sear for about 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
Cooking the Fried Forbidden Rice
- 3
Cook the Forbidden Rice
In a saucepan, combine 1 cup of forbidden rice and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 30-35 minutes until the rice is tender. Remove from heat and let it cool.
- 4
Prepare the Fried Rice
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium heat. Add minced garlic and chopped green onions, sautéing until fragrant, about 1-2 minutes.
- 5
Add Rice and Soy Sauce
Add the cooked forbidden rice to the skillet and stir-fry for about 3-4 minutes. Pour in 2 tablespoons of soy sauce and 1 tablespoon of sesame oil, mixing well.
- 6
Plating and Garnishing
- 7
Prepare Sea Beans
Blanch the sea beans in boiling water for 1-2 minutes, then transfer them to an ice bath to cool. Drain and set aside.
- 8
Plate the Dish
On each plate, create a bed of fried forbidden rice. Arrange the seared scallops on top and garnish with blanched sea beans, a dollop of yuzu koshō, and a sprinkle of tobiko.