Name: Scallop Tea Rice
Yield: Makes 4 servings
Ingredients: 1 1/2 cups short-grain rice (such as sushi rice); 2 1/2 cups bottled clam juice, divided; 3 tablespoons soy sauce, divided; 3 tablespoons sake, divided; 2 teaspoons minced peeled fresh ginger; 1 teaspoon sugar; 1/2 teaspoon coarse kosher salt; 2 tablespoons loose green tea leaves or tea leaves from about 6 tea bags; 2 cups boiling water; 8 ounces sea scallops (about 12), side muscles removed; 1 4-ounce jar salmon roe (caviar); 2 teaspoons white sesame seeds, toasted; 1 green onion, thinly sliced; Wasabi paste*

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Scallop Tea RiceBrian Leatart

Brewed green tea is a delicious, aromatic broth for scallops in this refined rendition of Japan's ochazuke, or "tea rice." The comforting soup-like dish evolved from using hot tea to rinse out rice bowls at the end of meals. Serve this as a light lunch or as an appetizer, followed by teriyaki-marinated chicken or salmon and some steamed Asian greens.

Recipe notes

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