I often use these scallops as an appetizer for a more formal dinner. They are a great main course or perfect centerpiece as part of a sushi supper.
Sear the scallops: In a stainless steel or cast iron skillet, heat the canola oil over medium-high heat until the point where it starts to shimmer and is almost smoking. Make sure the scallops are patted dry, and season them lightly with salt and pepper. Working in batches, sear the scallops for 2 minutes on each side – they should have a nice golden-brown crust. Remove the scallops from the heat and slice in half lengthwise.
Assemble the Nigiri: Take one of the rice molds and add a dollop of Umami 33 on top. Put a scallop on top of the rice and top with another dollop of Umami 33. Top with a pinch of the crab meat and a slice of red Jalapeno, and garnish with a pinch of Panko on top.
