1. Shuck the corn and cut the cob in half, remove the kernels. Cut the scallops into 1cm pieces. 2. Rinse the rice, set aside for 30 minutes. Add water, salt and vegetable oil and mix. Add the ...

Soak scallops in cold water for 20 minutes. Strain, and pat dry. Remove pits from umeboshi, and mince into a paste. Combine umeboshi with olive oil and balsamic vinegar in a small bowl.

Turn off the heat while you grill the scallops. Remove and discard the small ... Season with salt and pepper. Serve warm. Recipe from Time to Grill by Jamie Purviance/Sunset, 2011.

and Japanese cuisines. The buttery garlic combination with scallops, popularized in modern American kitchens, enhances their ...

I first published this recipe in 2012 ... like cherry blossoms), which are sold at Japanese grocery shops. Rinse the dried scallops briefly under running water. If using a pressure cooker ...