Soy-Glazed Scallops

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Quarter the lime. In a bowl, combine the soy glaze and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Crack the egg into a separate bowl; season with salt and pepper. Beat until smooth.

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add the sautéed aromatics; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Working in batches if necessary, stir in the spinach until slightly wilted. Using a spoon, move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten egg. Cook, constantly stirring the egg, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and egg to thoroughly combine. Transfer to a large bowl. Taste, then season with salt and pepper if desired. Wipe out the pan.

In the same pan, heat the sesame oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat. Stir in the soy sauce, cashews, and vinegar. Transfer to the bowl of cooked vegetables and egg; stir to combine. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until browned. Flip the scallops; add the spicy soy glaze (carefully, as the liquid may splatter). Cook, constantly spooning the glaze over the scallops, 1 to 2 minutes, or until coated and cooked through. Turn off the heat. Evenly top with the juice of 2 lime wedges. Serve the fried rice topped with the cooked scallops (including any glaze from the pan). Garnish with the sesame seeds. Serve the remaining lime wedges on the side. Enjoy!