Ingredients
- 1 onion
- 1 ear of corn
- 1 pepper (red)
- 3,400 gr oven while cooking the scallops
- 375 gr bay scallops
- 240 gr long rice (cooked grain)
- 190 gr snow peas
- 120 ml grapefruit juice
- 60 ml soy sauce
- 45 ml oil
- 16 gr butter (unsalted)
- 16 ml 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
