4-6 Servings
Ingredients
150g Sushi rice, rinsed
2L Homemade chicken stock
40g Ginger, Julienne
250g Far West scallop pieces or whole scallops
Grapeseed oil
250g Far West whole scallops
Salt, to season
Chilli oil, to serve
Tamari, to serve
Spring onion, green part, finely sliced
Crispy shallots, to serve
How to Cook Spicy Scallop Congee
To make the spicy scallop congee, rinse rice in a sieve 2 to 3 times until the water runs clear. Place rice in a pot with the chicken stock and ginger and bring to the boil. Give the rice a good stir, scraping the bottom of the pan to prevent from sticking. Lower the heat and half-cover the pan. Simmer gently for 1.5 hours, stirring every 15 minutes, until the grains have burst open and you have a thick consistency. Once your desired consistency has been achieved, add scallop pieces and season with salt. Stir well and let cook for a further 2 to 4 mins.
To cook whole scallops, heat a large non-stick frying pan over high heat until very hot. Pat dry your scallops. Drizzle a little vegetable oil in the pan followed by the scallops (give them enough room in between so they don’t stew). Season with salt and cook for 30 seconds, making sure not to move them or touch them at all. Flip the scallops over with a pair of tongs and season again with salt. Let the scallops cook for 30 more seconds, then set aside on paper towels.
Divide the congee between your serving bowls and top with whole seared scallops. Drizzle with chilli oil, a little tamari and top with crispy shallots and fresh spring onions.