Seared Scallops With Hot Garlic Oil And Chinese Sausage

Directions

1. In a warm saute/fry pan, add in a little oil and caramelize the seasoned scallops. Use 3 scallops per package. Plate on top of opened package and garnish with cilantro leaves and flash with warm garlic oil.
2. Warm GARLIC OIL: In a saucepan, heat oil. Add in garlic and cook till garlic is light brown. Immediately spoon on top of scallops.
3. STICKY RICE POUCH: Using the bowl of a rice cooker, wash rice till clear and fill water to mount Fuji (about 1 inch over the rice level). Add in dry scallops and cook rice as normal about 1 hour. When rice is done, put into a large stainless steel bowl to cold.
4. Pull out the scallops and shred them by hand. Add in the scallops back to the cooled rice with the lapchang, scallions, oyster sauce and cilantro. Check for seasoning. Place a serving of rice on top of each leaf and fold into a square package. Place in steasmer, ensuring which the folded side of the package is underneath. Steam the pkgs. warm. Using a sharp knife, slice the top of the package.
5. This recipe yields 4 servings.
6. Comments: The original recipe title as listed is "Seared Scallops With Warm Garlic Oil Chinese Sausage Sticky Rice Pouch".