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Seared Scallops with Wasabi Oil
Ingredients
1 lb lg sea scallops, side muscle removed
4 12-inch wooden skewers
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
2 tsp extra virgin olive oil
Sesame Brown Rice Sushi Ball
1 cup cooked brown rice
2 Tbsp rice vinegar
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
2 tsp black sesame seeds, toasted
2 tsp sesame seeds, toasted
Wasabi Oil
1 tsp wasabi powder
3 Tbsp extra virgin olive oil
Tip: Soaking the wooden skewers in water for 10-15 minutes before skewering the scallops will prevent the sticks from burning.
Instructions
Skewer 4 scallops per wooden skewer. Season scallops with salt and pepper.
In a large sauté pan, sear scallops over medium heat in olive oil until brown on each side and cooked through, about 4 minutes on each side.
In a large bowl, mix cooked brown rice with rice vinegar, salt and pepper until well combined. Scoop 1/4 cup of rice and form into a ball. Repeat with remaining rice.
In a small bowl, combine black and white sesame seeds. Roll each rice ball in sesame seeds to coat.
In a small bowl, whisk together wasabi powder and olive oil until well blended.
Serve 1 skewer of scallops with 1 rice ball drizzled with 1 teaspoon of wasabi oil.
Nutrition
| Calories | 310 |
| Protein | 22g |
| Sodium | 370mg |
| Carbohydrates | 31g |
| Fat | 10g |
| Fiber | 2g |
| Cholesterol | 37mg |
| Servings | 4 |