Description

Scallop Crispy Rice is a delightful fusion dish featuring perfectly seared U-10 scallops atop golden, crispy sushi rice cakes. The rice is seasoned with rice vinegar and sugar, fried to a crunchy texture, and topped with a luscious, tangy-sweet sauce made from agave, sriracha, tamari, and sesame oil. Garnished with fresh chives and spicy Fresno chiles, this appetizer balances savory, sweet, and spicy flavors with contrasting textures, making it a sophisticated yet approachable seafood treat.

Ingredients

Scale

Scallops

8 U-10 scallops

Rice

3/4 cup sushi rice (Calrose recommended)
1 kombu strip
6 tbsp rice vinegar, divided
2 tsp cane sugar
Pinch of salt

Sauce

1.5 tbsp Tamari (or soy sauce)
1 tsp sesame oil
2.5 tbsp agave syrup
2 tbsp sriracha
3 tbsp unsalted butter

For Frying and Garnish

Olive oil (for frying the rice and scallops)
Chives, to taste
Fresno chiles, sliced (for topping)

Instructions

Prepare the Rice: Wash the sushi rice thoroughly until the water runs clear. Add the rice and 1 cup of water along with the kombu strip to a rice cooker and cook according to your rice cooker’s settings.
Season the Rice: Mix 2 tablespoons of rice vinegar, cane sugar, and a pinch of salt in a small bowl until dissolved. Once the rice is cooked, gently fold in this vinegar mixture to season the rice.
Shape and Freeze Rice Cakes: Spread the seasoned rice evenly onto a cookie sheet to about 1/2 inch thickness. Cover with plastic wrap and press firmly to compact the rice. Freeze for 1 to 2 hours until firm but not fully frozen solid.
Fry the Rice Cakes: Pour about 1/2 inch of oil into a pan and heat it until a wooden spoon dipped into the oil bubbles aggressively. Add the rice cakes and fry for 7 to 8 minutes on the first side until golden and crispy. Then flip and fry for an additional 3 minutes on the other side, which should remain a little softer.
Prepare the Scallops: Remove the foot from each scallop and season lightly with salt. Preheat a clean pan on high heat for about 2 minutes and add a splash of olive oil.
Sear the Scallops: Place the scallops in the hot pan and gently shake to ensure even contact. Allow them to cook undisturbed for 3 to 5 minutes depending on size until a golden crust forms. Flip and sear the other side for 30 to 60 seconds. Remove scallops and set aside.
Make the Sauce Reduction: In the same pan, add the remaining 4 tablespoons of rice vinegar and let it reduce slightly. Stir in agave syrup, sriracha, and sesame oil, and cook until the sauce has reduced by about one-third. Add tamari or soy sauce and cook for another 30 seconds until visibly thicker.
Finish the Sauce: Remove the pan from heat and stir in the unsalted butter, emulsifying the sauce until smooth and glossy.
Assemble the Dish: Spoon some sauce over the softer side of each crispy rice cake. Top with a seared scallop, drizzle with more sauce, and finish with chopped chives and sliced Fresno chiles for spice and color.

Notes

Ensure the rice is well-compacted and chilled before frying to achieve the perfect crispy texture.
Adjust the amount of sriracha depending on your preferred level of heat.
U-10 scallops indicate large scallops; smaller or larger scallops may require adjusted cooking times.
Use a non-stick or well-seasoned pan to prevent the rice cakes from sticking during frying.
This dish pairs well with a light white wine or sparkling sake.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Frying
Cuisine: Fusion (Japanese-American)

Keywords: scallop crispy rice, seared scallops, sushi rice cake, appetizer, crispy rice, seafood appetizer, fusion recipe