seared citrus-miso marinated scallops, served on a bed of steamed black sticky rice. i found some yuzu-flavoured miso at the market, and didn't really know what to do with it, so i poked the web a bit, found an interesting scallop recipe on leite's culinaria, and improvised a marinade with what was on hand: a halfa cuppa yuzu miso or so, a few tablespoonfuls of bottled ponzu, a dash of sea salt. mixed, poured onto scallops, left them gazing at navel oranges in the fridge for a few hours. seared quickly, quickly, about one and a half, two minutes per side. added the black sticky rice because there's only red or black rice in the house right now and red seemed wrong. i'd never used black glutinous rice in a savoury recipe before, but was quite pleased with its nuttiness combined with slight citrus tang, the mellow misoeyness (i have no idea how to describe the taste of miso, or maybe i'm just too lazy), and the natural sweetness of the scallops. there's only so much sticky rice i can eat in one sitting, so it was more of a starter than a meal. a rather indulgent one at that.