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“Quick, what was my favorite thing to cook at the Green Onion that I can make in this time limit?
The Green Onion's menu had been plant-focused, not much red meat, with lots of fresh Pacific Northwest seafood. Which was good, because I didn't have a ton of time to spend roasting a full rack of lamb or simmering a brisket. A salad was too simple, falafel was too complicated, and----
Scallops. My mind whirred, gears clicking into place. Scallops cooked quickly. The Green Onion had a scallop special that people really loved. Seared scallops with a green, herby broth and tempura-fried vegetables. I could put my own spin on it and do a fried artichoke instead of the tempura, and make the broth more of a buttery green sauce. Yes. That would be delicious.”
― Amanda Elliot, Sadie on a Plate

“It has such a warm and gentle flavor."
"The rice has soaked up the rich flavor of the scallops. Could you teach me how to make it?"
"Of course.
You mix soy sauce with sake and boil it, then place the scallops in it and cook it for about a minute.
After that, you take the scallops out, place them on a different plate, and start cooking the rice.
And when cooking the rice, you pour the broth you used to cook the scallop into the rice.
You won't get the full flavor if you don't cook the black area called the midgut gland together with the scallop. Once the rice is cooked, you put it on a plate and place the scallops on top. That's when you take the midgut gland off."
"Keep the midgut gland on when cooking the scallops, and take it off when mixing them into the rice. That must be the secret.”
― Tetsu Kariya, The Joy of Rice