Ingredients
- 1 onion
- 1 ear of corn
- 1 pepper (red)
- 250 tablespoon oven while cooking the scallops
- 1 1/2 lb bay scallops
- 2 c long rice (cooked grain)
- 1/2 lb snow peas
- 1/2 c grapefruit juice
- 4 tb soy sauce
- 3 tb oil
- 2 tb butter (unsalted)
- 1 tb dark sesame oil
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
