Step 1

Prepare the scallops. Lightly salt the scallops on both sides. Place on a plate and set aside in the refrigerator for 15 minutes (no need to cover the plate).

Step 2

Prepare the rice. Wash the rice several times (until the water runs almost clear). In the rice pot, combine the rice with the water, soy sauce, and sake. Let sit for 15 minutes.

Step 3

Remove the scallops from the fridge. Pat dry and place the scallops on top of the rice (they will covered by the water). Do not stir.

Step 4

Cook the scallop rice with the same standard setting you use to normally cook rice in the rice cooker. Once cooked, let sit for 5 minutes.

Step 5

Remove the rice pot from the rice cooker. Slide in the butter and use a rice paddle to gently fluff the rice, mix in the butter and break up the scallops.

Step 6

Fold in the chopped chives and serve immediately. This scallop and rice dish makes a great meal serve alone, or works as a "fancy rice" side dish as part of a larger meal.