Scallops grapefruit & fried rice
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Scallops grapefruit & fried rice
  Scallops    Fried    Rice    Fish  
Last updated 6/12/2012 1:22:22 AM. Recipe ID 54978. Report a problem with this recipe.
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      Title: Scallops grapefruit & fried rice
 Categories: Fish
      Yield: 4 Servings
 
      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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Recipe ID 54978 (Apr 03, 2005)

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