Name: Seared Scallops on Quinoa Brown Seeded Rice
Yield: Serves 4 as main dish of 4-5 robata dishes
Cuisine: Japanese
Ingredients: Sake-Mirin Spray; 4 tbsp soy sauce; 20 g (¾ oz.) mixed sesame seeds; 300 g (10½ oz.) steamed broccoli; 20 medium hand-dived fresh scallops, in shell or shucked; 1 red chilli, cut into thin slices on the diagonal, seeds discarded; 100 g (3½ oz.) pea shoots or coriander (cilantro) micro cress; 100 ml (scant ½ cup) Teriyaki Sauce; 100 g (3½ oz./⅔ cup) toasted buckwheat; olive oil; sea salt and freshly ground black pepper; 20 g (¾ oz.) chia seeds (white, black or both); 1 small knob of fresh ginger, peeled and grated; 100 g (3½ oz./½ cup) red quinoa; 30 g (1 oz./1½ tbsp) butter; 100 g (3½ oz./½ cup) basmati brown rice; 1 clove of garlic, peeled and grated

Preparation info

Serves
4
as main dish of 4-5 robata dishes

Difficulty
Easy

Appears in

Robata

By Silla Bjerrum

Published 2018

About

Serving this dish in individual bowls works best and is a good way to ensure all guests are ‘equally’ fed. The essence of robata is of course to serve dishes tapas-style and everybody tuck in to share, however sometimes it works really well having at least one course served individually. In this recipe, I have used a mixture of complex carbohydrates for the base, but it can also be served with plain white Japanese rice.