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Scallop Tea Rice

Ingredients: 1 1/2 Cup(s) short grain rice (such as sushi ric 2 1/2 Cup(s) clam juice; divided 3 Tablespoon(s) soy sauce; divided 3 Tablespoon(s) sake; divided 2/3 Tablespoon(s) ginger; minced 326/625 Ounce(s) sugar 869/10000 Ounce(s) salt 2 Tablespoon(s) loose green tea leaves 272/633 Quart(s) boiling water 1 4 oz jar salmon roe 2 Teaspoon(s) white sesame seeds; toasted 1 green ono; thinly sliced 1 wasabi paste 1/2 Pound(s) sea scallops 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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Preheat oven to 350'F. 2. Place half of the chicken in a Dutch oven (or heavy casserole with tight-fitting lid) and season with salt and pepper. 3. Cover with the onions, mushrooms and half of the butter. Cover with remaining chicken, season, and Gf brown and white rice bread Dissolve sugar in warm water. Sprinkle yeast over water. Stir briefly. Let sit for 10 minutes until foamy on top. Mix dry ingredients together in a large bowl. Melt margarine in 1 1/4 cup warm water. Add this mixture to the softened yeast and in turn add Hot scallop salad with potato chips * - Rinsed and crisped (arugula, Belgian endive, butter lettuce, curly endive, escarole, radicchio, or romaine.) ====================================================================== === 1. Rinse scallops well, pat dry, and cut crosswise abo Brown rice flour bread Mix dry ingredients well. Dissolve yeast in warm water and add oil and mix into dry ingredients. Add more warm water to make a soft mixture. Place in greased muffin tins or bread pans. Let stand 45 minutes and bake in a preheated 375 oven until bread is b Rice soup florentine Cook brown rice with a pinch of salt in 1-1/2 cups of boiling water for 10 minutes. Remove from heat and set aside. In a large saucepan, saute leeks, scallions, garlic, bouillon, remaining salt and pepper in oil until vegetables are soft, abou