Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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, 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

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