This recipe is simple yet impressive in flavor and looks. I love to use the biggest juiciest scallops I can find at the fish markets. Try to buy scallops with the roe on. This recipe requires the scallops with the roe on.

Take the roe off the scallops and place on a small baking tray and place in the oven for 1 hr on 300F. When the scallop roe has dried out in the oven for 1 hr, take the roe out of the oven and cool down. Grate the scallop roe through a cheese grated and place the grated roe in a small plastic tray.

Place the wild rice in a small pot of cold water and boil for 10 minutes. Add the long grain rice and citrus zest and boil for 6 more minutes. Take the rice out of the pot, strain the water off and add the salt and pepper.

Roll the scallops in the grated scallop roe and cook over a hot char grill for 3 minutes n both sides. Place the cooed scallops over the citrus wild rice and serve.

12 large fresh scallops, roe on

1 tablespoon olive oil

½ teaspoon lemon zest

½ teaspoon lemon zest

½ teaspoon lime zest

½ cup of wild rice

½ cup long grain rice

Sea salt and cracked pepper

Time to make 30 minutes Serves 3