Butter Scallop Rice – Setamono Japanese Homeware

Ingredients

• 8 pieces (8-9 oz or 240-270 g) jumbo scallops
• About 1/2 teaspoon sea salt
• 3.5 oz (100 g) lotus root
• 2 rice-cups (360 ml) short grain rice, rinsed and drained
• 1 1/4 cups (300 ml) water
• 2 tablespoons sake
• 1 tablespoon plus 1 teaspoon (20 ml) light-color soy sauce
• 1 piece (2" x 2" or 5 cm x 5 cm) dry kelp ("dashi kombu")
• 2 tablespoons butter, room temperature
• 1 scallion, thinly-sliced crosswise