Scallop Tea Rice Recipe

Name: Scallop Tea Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups short-grain rice (such as sushi rice); 2 1/2 cups bottled clam juice, divided; 3 tablespoons soy sauce, divided; 3 tablespoons sake, divided; 2 teaspoons minced peeled fresh ginger; 1 teaspoon sugar; 1/2 teaspoon coarse kosher salt; 2 tablespoons loose green tea leaves or tea leaves from about 6 tea bags; 2 cups boiling water; 8 ounces sea scallops (about 12), side muscles removed; 1 4-ounce jar salmon roe (caviar); 2 teaspoons white sesame seeds, toasted; 1 green onion, thinly sliced; Wasabi paste*

Servings: persons

1 1/2 cups short-grain rice (such as sushi rice)
2 1/2 cups bottled clam juice, divided
3 tablespoons soy sauce, divided
3 tablespoons sake, divided
2 teaspoons minced peeled fresh ginger
1 teaspoon sugar
1/2 teaspoon coarse kosher salt
2 tablespoons loose green tea leaves or tea leaves from about 6 tea bags
2 cups boiling water
8 ounces sea scallops (about 12), side muscles removed
1 4-ounce jar salmon roe (caviar)
2 teaspoons white sesame seeds, toasted
1 green onion, thinly sliced
Wasabi paste*

1
Rinse rice in strainer under cold running water until water runs clear; drain well.
2
Transfer rice to heavy medium saucepan.
3
Add 2 cups clam juice, 1 tablespoon soy sauce, 1 tablespoon sake, ginger, sugar, and salt; bring to boil.
4
Reduce heat to medium-low, cover, and simmer 10 minutes.
5
Remove from heat; let stand, covered, until all liquid is absorbed and rice is tender, about 10 minutes.
6
Place green tea leaves in medium teapot.
7
Pour 2 cups boiling water over; cover and let steep while preparing scallops.
8
Bring remaining 1/2 cup clam juice, 2 tablespoons soy sauce, and 2 tablespoons sake to boil in small skillet.
9
Add scallops; cover and reduce heat to medium-low.
10
Cook 30 seconds.
11
Turn scallops over; cover and cook 30 seconds.
12
Using slotted spoon, transfer scallops to plate; reserve cooking liquid in skillet.
13
Slice each scallop in half horizontally to create 2 rounds.
14
Divide rice among 4 shallow soup bowls.
15
Spoon reserved scallop cooking liquid around rice.
16
Arrange scallops, cut side up, atop rice.
17
Sprinkle salmon roe, sesame seeds, and green onion over.
18
Strain hot tea over scallops.
19
Serve, passing wasabi alongside.
20
*Available in tubes at Japanese markets and in the Asian foods section of some supermarkets.

1400

kcal

Calories

125

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups short-grain rice (such as sushi rice), 2 1/2 cups bottled clam juice, divided, 3 tablespoons soy sauce, divided, 3 tablespoons sake, divided, and more.

Yes, Scallop Tea Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scallop Tea Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions