Seared Scallops with Wasabi Oil

Ingredients

• 1 lb lg sea scallops, side muscle removed

• 4 12-inch wooden skewers

• 1/4 tsp sea salt

• 1/4 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

• 1/4 tsp sea salt

• 1/4 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

Tip: 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 1/4 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.