Scallops grapefruit& fried rice

 
                      SCALLOPS GRAPEFRUIT & FRIED RICE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Cooked long grain rice
    4       tb           Soy sauce
    3       tb           Oil
    1       sm           Onion -- finely diced
    1                    Ear of corn, kernels only
    1       sm           Red pepper -- finely chopped
      1/2   lb           Snow peas -- finely chopped
    1       tb           Dark sesame oil (optional)
    1 1/2   lb           Bay scallops
      1/2   c            Grapefruit juice
    2       tb           Unsalted butter
 
   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, stirring, another 2 minutes. Add the snow peas
   and cook 30 seconds. Add rice and cook, stirring, about 5 minutes. 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 oil in a large non-reactive skillet over high heat
   until almost smoking. Add the scallops and cook about 2 minutes without
   stirring. 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, using a slotted spoon, and reserve on
   a plate. Reduce heat to medium and boil the grapefruit juice until reduced
   by half and it starts to thicken, about 5 minutes. Replace the scallops and
   any juices that have collected on the plate. Cook another 30 seconds,
   remove from the heat and whisk in the butter. Remove the rice from the
   oven, pour scallops and sauce into the center of the rice ring and serve
   immediately.
   
   MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
  
 
 
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