- 8 contessa brand scallops
- 4 cup sushi rice
- 1/4 cup scallions
- 1 teaspoon white sesame seeds
- 1 teaspoon sesame oil
- 1 teaspoon lime
- 1 tablespoon ginger
- 4 tablespoon chile oil
In a small bowl, combine the rice, scallions, sesame seeds, sesame oil and lime juice.
Salt and white pepper to taste.
Mound the rice among four small plates, no thicker than 1 inch high.
Overlap 6 slices of scallop on the rice and season to taste with salt and pepper.
Top with the ginger.
Steam each plate for about 3-4 minutes until rice is hot.
While steaming, pour the chile oil into a small saucepan and heat until almost smoking.
Remove each plate from the steamer and quickly flash with a drizzle of the chile oil and serve.