Seared Scallops on Quinoa Brown Seeded Rice

Serving this dish in individual bowls works best and is a good way to ensure all guests are ‘equally’ fed. The essence of robata is of course to serve dishes tapas-style and everybody tuck in to share, however sometimes it works really well having at least one course served individually. In this recipe, I have used a mixture of complex carbohydrates for the base, but it can also be served with plain white Japanese rice.