Quickly seared scallops, bright citrus ponzu and thin, crispy rice: a small starter with sweet, salty and sour notes, plus a satisfying crunch.
Scallops have a mild, slightly sweet flavor all on their own. A quick sear over high heat gives them a golden-brown crust while the center stays juicy. For the best results, make sure the scallops are very dry and the pan is hot before they go in. Pat them dry carefully and cook them in batches if the pan isn’t large enough; too many scallops at once will cool the pan and release moisture. Take them out as soon as they’re just cooked through, since overcooking quickly makes the flesh firm.
Ponzu adds acidity and umami. In this quick version, soy sauce, rice vinegar and fresh lemon bring those flavors together. Yuzu is a lovely citrus option if you can find it, but lemon is more practical; a little lime can make the flavor even brighter. Taste the sauce before serving: soy sauces vary in saltiness and citrus in sharpness, so you can add a few extra drops of vinegar or citrus as needed. Keep the amount of sauce modest so the seared crust doesn’t soften straight away.
Crispy rice adds a second texture to the dish. Cold, short-grain rice can be pressed into a thin layer and holds together better than loose, dry grains. Press the rice into an even layer and fry small pieces in a little hot oil until golden brown and firm on both sides. Drain them on paper towels. If you’re using leftover rice, cool it quickly after cooking and store it in the fridge; don’t leave cooked rice at room temperature for long.
Serve the scallops as soon as they come out of the pan, with the ponzu on the side or drizzled around them. That way, the rice stays crispy and everyone can choose how much sauce to add. Chives bring a mild onion flavor; thinly sliced shiso makes a herbaceous substitute if you can find it. This starter works well as the first course of a meal with light fish dishes or vegetables. The quantities are intentionally modest: this is a small combination, not a full meal.
Press the cold rice between two sheets of baking paper into an even layer about 5 mm thick. Refrigerate for 20 minutes to firm up, then cut into 6 small rectangles.
Stir together the soy sauce, rice vinegar and lemon juice. Set the citrus ponzu aside.
Heat 2 tablespoons of oil in a frying pan over medium heat. Fry the rice pieces in a single layer for 3–4 minutes per side, until golden brown and crispy. Drain on paper towels.
Pat the scallops carefully dry. Heat the remaining tablespoon of oil in a clean frying pan over high heat. Depending on their thickness, sear the scallops for about 1–2 minutes per side, until golden brown and still juicy inside. Cook in batches if needed.
Divide the crispy rice and scallops between two plates. Drizzle the ponzu around them or serve it on the side, and finish with chives. Serve immediately.
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