Heat a saute pan over high heat. Add enough oil to lightly coat the bottom of the pan. Add the sea scallops and sear until golden brown on both sides, about 30 seconds to 1 minute per side. Be careful not to overcook! Remove from the heat and slice the scallops in half horizontally.
With moist hands, pick up a golf ball-sized ball of rice. Gently squeeze the rice in your right hand to form a rectangular block with rounded edges and sides. Apply some pressure to the rice while forming it into a sturdy base for the scallops. Top each formed piece of rice with a small bit of wasabi and top it off with half of a scallop. Garnish each piece with a few daikon sprouts and serve.
5 cups short-grain sushi rice
6 cups water
1/2 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
Rinse the rice in cold water while stirring briskly to remove any dirt. Drain the rice completely. Place the rice and the 6 cups of water in a medium sized saucepan and cover it with a tight fitting lid. Bring the water to a boil over medium heat. Allow the water to boil for 3 minutes and then reduce the heat to low and continue cooking 15 minutes without removing the lid. Remove the rice from the heat and remove the lid (the water should no longer be visible). Turn the rice out evenly on a well-greased cookie sheet using a spatula or rice paddle. Sprinkle the rice with the vinegar, sugar, and salt while mixing with a spatula or rice paddle until the rice reaches body temperature. Keep the rice covered with damp paper towels or napkin until the rice is ready to use.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Jill Davie