Seared Scallops with Wasabi Oil

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
310
protein 
22 g
sodium 
370 mg
carbohydrates 
31 g
fat 
10 g
fiber  
2 g
cholesterol 
37 mg
Servings 
4
Ingredients 

1 lb lg sea scallops, side muscle removed
4 12-inch wooden skewers
¼ tsp sea salt
¼ tsp freshly ground black pepper
2 tsp extra virgin olive oil

Sesame Brown Rice Sushi Ball
1 cup cooked brown rice
2 Tbsp rice vinegar
¼ tsp sea salt
¼ tsp freshly ground black pepper
2 tsp black sesame seeds, toasted
2 tsp sesame seeds, toasted

Wasabi Oil
1 tsp wasabi powder
3 Tbsp extra virgin olive oil

Soaking the wooden skewers in water for 10-15 minutes before skewering the scallops will prevent the sticks from burning.
Instructions 
  1. Skewer 4 scallops per wooden skewer. Season scallops with salt and pepper.
  2. In a large sauté pan, sear scallops over medium heat in olive oil until brown on each side and cooked through, about 4 minutes on each side.
  3. In a large bowl, mix cooked brown rice with rice vinegar, salt and pepper until well combined. Scoop ¼ cup of rice and form into a ball. Repeat with remaining rice.
  4. In a small bowl, combine black and white sesame seeds. Roll each rice ball in sesame seeds to coat.
  5. In a small bowl, whisk together wasabi powder and olive oil until well blended.
  6. Serve 1 skewer of scallops with 1 rice ball drizzled with 1 teaspoon of wasabi oil.
Soaking the wooden skewers in water for 10-15 minutes before skewering the scallops will prevent the sticks from burning.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.