COOK THE RICE IN THE normal way and chill in the refrigerator for at least 6 hours. Toss the rice with the soy sauce and set aside. Heat 2 tablespoons oil in a large skillet or fry pan. Add the onions and cook 1 minute. Add corn and peppers and cook, stirring, another 2 minutes. Add the snow peas and cook 30 seconds. Add rice and cook, stirring, about 5 minutes. Remove from the heat. Mix in the sesame oil and arrange the rice in a ring on a serving platter. Keep warm in a 250F oven while cooking the scallops. Heat remaining tablespoon oil in a large non-reactive skillet over high heat until almost smoking. Add the scallops and cook about 2 minutes without stirring. Using a wooden spoon, stir to unstick any scallops that have adhered to the bottom of the skillet. Add the grapefruit juice. Cook about 30 seconds, then remove the scallops, using a slotted spoon, and reserve on a plate. Reduce heat to medium and boil the grapefruit juice until reduced by half and it starts to thicken, about 5 minutes. Replace the scallops and any juices that have collected on the plate. Cook another 30 seconds, remove from the heat and whisk in the butter. Remove the rice from the oven, pour scallops and sauce into the center of the rice ring and serve immediately. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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|Serving Size: 1 Serving (421g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 387 (57%)|
|Amt Per Serving||% DV|
|Total Fat 43g||57 %|
|Saturated Fat 22.6g||113 %|
|Monounsaturated Fat 13.4g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 147mg||45 %|
|Sodium 528mg||18 %|
|Potassium 647.2mg||17 %|
|Total Carbohydrate 38.6g||11 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 38g|
|Protein 32.2g||46 %|
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Calories per serving: 674
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