Add scallops and toss to coat. Leave to marinate while preparing ingredients for the rice. Heat 1 tablespoon olive oil in skillet over medium high heat. Remove the scallops from the sauce ...

Cut the scallops into 1cm pieces. 2. Rinse the rice, set aside for 30 minutes ... Combine dashi, ponzu, sugar in saucepan and place over medium heat. Once the sugar has dissolved, add butter ...

Salt and white pepper to taste. Mound the rice among four small plates, no thicker than 1 inch high. Overlap 6 slices of scallop on the rice and season to taste with salt and pepper. Top with the ...

This version - with lobster and scallops - is a lot more ... lightly oiled aluminium foil. Bake the rice in the oven for about two hours, turning it over as necessary so it dries evenly.

Fish paste is sold by Chinese fresh seafood vendors, who make it from carp and whatever types of fish were left over from the day before. Put the short grain and long grain rice in a medium-sized ...

Toss the wok or gently turn the seafood over, then add the rice wine. Add all the prepared vegetables and gently toss until the choi sum and pak choi have slightly wilted - this will take a ...

Golden seared scallops ... chewy brown rice mingles with fresh, peppery arugula, adding a hearty and earthy contrast to the dish. Linda Gassenheimer is the author of over 30 cookbooks, including ...