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 :

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