BAKED KABOCHA SQUASH AND SCALLOPS
Steps:
- For Scallops Only: 1. Rinse scallops, pat dry, and cut horizontally into 1/2" thick slices. 2. Mix scallops with remaining rice mixture. Marinate 15 minutes. 3. Arrange scallops in a single layer in center of cooked squash, overlapping scallops if necessary but leaving squash exposed around edges. 4. Cover and continue steaming until scallops are opaque on edges but still look transparent in centers, 2 to 3 minutes (they will continue to cook off heat.) 5. Turn off heat. Carefully lift pie pan from steamer. Drizzle scallops with remaining 1 T soy sauce. Sprinkle with cilantro and remaining ginger and chiles.
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