Canyon Ranch Blog

Seared Scallops with Wasabi Oil

Nutrition Information (per serving)

22 g
370 mg
31 g
10 g
2 g
37 mg

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.
  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.
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