Scallops, grapefruit and fried rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked long grain rice |
| 4 | tablespoons | Soy sauce |
| 3 | tablespoons | Oil |
| 1 | small | Onion -- finely diced |
| 1 | Ear of corn -- kernels only | |
| 1 | small | Red pepper -- finely |
| Chopped | ||
| ½ | pounds | Snow peas -- finely chopped |
| 1 | tablespoon | Dark sesame oil (optional) |
| 1½ | pounds | Bay scallops |
| ½ | cup | Grapefruit juice |
| 2 | tablespoons | Unsalted butter |
Directions
COOK THE RICE IN THE normal way and chill in the refrigerator for at least 6 hours. Toss the rice with the soy sauce and set aside. Heat 2 tablespoons oil in a large skillet or fry pan. Add the onions and cook 1 minute. Add corn and peppers and cook, stir Remove from the heat. Mix in the sesame oil and arrange the rice in a ring on a serving platter. Keep warm in a 250F oven while cooking the scallops.
Heat remaining tablespoon oilin a large non-reactive skillet over high heat until almost smoking. Add the 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, usinga slotted spoon, and reserve on a plate. Reduce heat to medium and boil the
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :