Scallop and Daikon Rice

Spring Asparagus

We are always looking for reasons to use our Donabe Cookware. Scallop and Daikon Rice is and interesting recipe we that we made. The rice gets crunchy at the bottom of the Donabe. We started with Steamed Asparagus with Burrata Cheese, Brown Butter and Hazelnuts.

Donabe

Naoko Takei Moore

Kyle Connaughton

½         teaspoon sea salt

8          large sea scallops (about 8 ounces)

2          rice cups (1-1/2 cups) short-grain white rice, rinsed

1-1/4    cups Kombu and Bonito Dashi

2          tablespoons sake

1          tablespoon plus 1 teaspoon usukuchi shoyu (light-colored soy sauce)

4          ounces daikon, peeled and cut into 1/8-inch rounds and then 1/4-inch strips

2          tablespoons unsalted butter Chopped chives, for serving

Scallops and daikon make a beautiful combination and lend elegance to this dish. Daikon becomes tender and sweet in the donabe, and scallops bring a pure flavor. Once the rice is ready to fluff, break up the scallops with a spatula and mix thoroughly so you can enjoy the scallop flavor in every bite. I love that this dish is rich on the palate with the aroma of butter but still light in the stomach.—Naoko

Sprinkle the salt over both sides of the scallops. Set aside for 15 to 20 minutes. Pat dry.

Meanwhile, in the donabe, combine the rice with the dashi, sake, and usukuchi shoyu. Let the rice soak for 20 minutes.

Spread the daikon over the rice, followed by the scallops. Cover with both lids and cook over medium-high heat for 13 to 15 minutes. Turn off the heat and let it rest undisturbed for 20 minutes.

Uncover and add the butter. Gently fluff by breaking up the scallops with a spatula until all the components are mixed thoroughly. Serve in individual bowls at the table, and garnish with chopped chives.