Scallop Crispy Rice
Serves 8
10 mins prep
35 mins cook
120 mins Freezing Time
165 mins total
Scallop Crispy Rice is a bite-sized appetizer featuring a crisp,Ā goldenĀ fried sushi riceĀ base topped with a tender,Ā pan-searedĀ sea scallop.Ā Each piece is finished with aĀ sriracha-agave glazeĀ that adds a sweet and savory heat to the seafood.
The Crispy Rice
The Scallops
The Sauce
Toppings
The Crispy Rice
For all my tips and tricks on how to get that perfect crispy bite that never falls apart, check out my How to Make Perfect Crispy Rice (The Master Guide).
Prepare and Cook:Ā Rinse the rice until the water runs mostly clear. Add the rice, water, kombu, and salt to a rice cooker or saucepan. Cook according to instructions. Discard the kombu.
Season:Ā Mix together sugar and rice vinegar until dissolved. Add into the hot rice along with the potato starch and stir until combined.
Press and Chill:Ā Line a rimmed baking sheet with plastic wrap. Press the rice firmly into an even layer about 1/4 to 1/2 inch thick. Cover with plastic wrap and place another baking sheet on top, pressing very well. Place weight on or of the baking sheet and refrigerate for 8-12 hours, then transfer to the freezer for 30 minutes so the rice is firm but not frozen solid.
Cut and Fry:Ā Remove the chilled rice slab and using a 2 inch round cookie cutter, cut out rounds. Heat about Ā½ inch of oil in a heavy bottomed skillet over medium heat. Fry the rice pieces in batches for 8 to 10 minutes, turning once, until deeply golden on both sides. Transfer to a rack or paper towels to drain.
Once the rice is in the oil, donāt touch it until it's ready to be flipped or they may fall apart.
The Scallops
Prepare: Remove the foot from each scallop. Let the scallops sit at room temperature for about 20 minutes. Dry well and season lightly with salt.
If you have time and want an even better sear, place the unseasoned scallops uncovered on a plate in the refrigerator for about 1-4 hours to dry the surface.
Sear: Heat a large skillet for about 3 minutes over high heat and then reduce to medium-high. Add enough oil to lightly coat the pan, and place the scallops in the skillet, giving them space. Sear without moving for about 3 minutes until deeply golden. Flip and cook for about 1 minute more. Remove from pan.
The Sauce
In that same pan, add rice vinegar and let it reduce a bit. Then, add in agave, sriracha and sesame oil. Let that reduce by about 1/3. Add in tamari and cook another 30 seconds or until it thickens. Turn off the head and whisk in the butter until emulsified.
Assemble
Spoon a bit of the sauce over the softer side of the crispy rice, top with a scallop, more sauce, chives, a Fresno pepper, and that is it!
