Scallop Tea Rice

Name: Scallop Tea Rice
Yield: 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*

By Victoria Abbott RiccardiPhotography by Brian Leatart

December 31, 2003

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Recipe notes