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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Rinse rice in strainer under cold running water until water runs clear,
drain well. Transfer rice to heavy medium saucepan. Add 2 cups clam
juice, 1T soy sauce 1T sake, ginger, sugar, and salt; bring to boil.
Reduce heat to medium-low, cover, and simmer 10 minutes. Remove from heat;
let stand, covered, until all liquid is absorbed and rice is tender, about
10 minutes.
Place green tea leaves in medium teapot. Pour 2 cups boiling water over;
cover and let steep while preparing scallops.
Bring remaining 1/2 cup clam juice, 2 T soy sauce, and 2 T sake to boil in
small skillet. Add scallops; cover and reduce heat to medium low. Cook 30
seconds. Turn scallops over; cover and cook 30 seconds. Using slotted
spoon, transfer scallops to plate; reserve cooking liquid in skillet.
Slice each scallop in half horizontally to create 2 rounds.
Divide rice among 4 shallow soup bowls. Spoon reserved scallop cooking
liquid around rice. Arrange scallops, cut side up, atop rice. Sprinkle
with salmon roe, sesame seeds, and green onion over. Strain hot tea over
scallops. Serve, passing wasabi alongside.
Contributor: Bon Appetit January 2004 p 101
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