Bay Scallop & Rice STEAM Recipe - by Koji Cooks

STEAM - BAY SCALLOP AND RICE

I am gradually developing a new Kojicooks category called STEAM. Steaming is a fantastic cooking method—it’s quick, healthy, extremely clean, and delicious. It works best with vegetables and seafood or any type of fish. I often pair steamed dishes with Jasmine, Brown, Long Grain, or Sushi Rice, or any kind of Wheat or Rice Noodle. It's my go-to option for solo weekday meals, as it's a one-pot wonder, and it's also perfect for a fancy dinner. In this recipe, I use Jasmine Rice: 1 cup of Jasmine Rice with 1 1/4 cups of water in a rice cooker, and that's it.

BAY SCALLOP & JASMINE RICE STEAM - Recipe (serves 4)

1 recipe for jasmine rice prepared as above, held warm or it reheats wonderfully in a microwave.

2 tablespoons vegetable oil

1 pound bay scallops

2 tablespoons Wondra flour or rice flour

1 zucchini, trimmed and halved lengthwise and cut in 1/4" slices

8 shiitake mushroom caps, halved.

2 cups Napa cabbage loosely packed, cut in strips

1/4 cup sliced scallions or onion.

1/2 cup vegetable stock or mild chicken or seafood.

3 tablespoons sweet butter

3 tablespoons soy sauce

1 tablespoon Japanese seasoning blend - Furikake (see kojicooks sides category for recipe or buy at Asian market)

METHOD

Begin by heating a steamer with a steaming insert over high heat. Then, in a shallow Pyrex pie plate or a similar dish that fits in your steamer, arrange all the vegetables in groups and top them with the stock, butter, and soy sauce. Once the steamer is producing full steam, place the vegetable plate inside and steam until just tender, which usually takes 5-8 minutes. Meanwhile, put the scallops and Wondra flour in a plastic bag and shake off the excess. Heat a skillet over medium-high heat until very hot, add the oil, and sauté the scallops, flipping once for a total of 4 minutes. Remove from the heat and keep them warm by the stove. Serve the hot jasmine rice in four bowls, top with equal portions of vegetables, add the scallops (reheat if necessary), and sprinkle with furikake.