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1
COOK THE RICE IN THE normal way and chill in the refrigerator for at least 6 hours.
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2
Toss the rice with the soy sauce and set aside.
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3
Heat 2 tablespoons oil in a large skillet or fry pan.
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4
Add the onions and cook 1 minute.
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5
Add corn and peppers and cook, stirring, another 2 minutes.
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6
Add the snow peas and cook 30 seconds.
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7
Add rice and cook, stirring, about 5 minutes.
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8
Remove from the heat.
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9
Mix in the sesame oil and arrange the rice in a ring on a serving platter.
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10
Keep warm in a 250 degrees F oven while cooking the scallops.
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11
Heat remaining tablespoon oil in a large non-reactive skillet over high heat until almost smoking.
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12
Add the scallops and cook about 2 minutes without stirring.
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13
Using a wooden spoon, stir to unstick any scallops that have adhered to the bottom of the skillet.
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14
Add the grapefruit juice.
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15
Cook about 30 seconds, then remove the scallops, using a slotted spoon, and reserve on a plate.
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16
Reduce heat to medium and boil the grapefruit juice until reduced by half and it starts to thicken, about 5 minutes.
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17
Replace the scallops and any juices that have collected on the plate.
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18
Cook another 30 seconds, remove from the heat and whisk in the butter.
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19
Remove the rice from the oven, pour scallops and sauce into the center of the rice ring and serve immediately.
