2 c  Cooked long grain rice

      4 tb Soy sauce

      3 tb Oil

      1 sm Onion; finely diced

      1    Ear of corn, kernels only

      1 sm Red pepper; finely chopped

    1/2 lb Snow peas; finely chopped

      1 tb Dark sesame oil (optional)

  1 1/2 lb Bay scallops

    1/2 c  Grapefruit juice

      2 tb Unsalted butter

  COOK THE RICE IN THE normal way and chill in the refrigerator for at least
  6 hours. Toss the rice with the soy sauce and set aside. Heat 2 tablespoons

  oil in a large skillet or fry pan. Add the onions and cook 1 minute. Add
  corn and peppers and cook, stirring, another 2 minutes. Add the snow peas
  and cook 30 seconds. Add rice and cook, stirring, about 5 minutes. Remove
  from the heat. Mix in the sesame oil and arrange the rice in a ring on a
  serving platter. Keep warm in a 250F oven while cooking the scallops. Heat
  remaining tablespoon oil in a large non-reactive skillet over high heat
  until almost smoking. Add the scallops and cook about 2 minutes without
  stirring. Using a wooden spoon, stir to unstick any scallops that have
  adhered to the bottom of the skillet. Add the grapefruit juice. Cook about
  30 seconds, then remove the scallops, using a slotted spoon, and reserve on

  a plate. Reduce heat to medium and boil the grapefruit juice until reduced
  by half and it starts to thicken, about 5 minutes. Replace the scallops and
  any juices that have collected on the plate. Cook another 30 seconds,
  remove from the heat and whisk in the butter. Remove the rice from the
  oven, pour scallops and sauce into the center of the rice ring and serve
  immediately.
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK