Scallops on Forbidden Rice


Scallops on Forbidden Rice

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Scallops are easily my friend’s favorite shellfish. I love them too, so when he said he was coming to visit the wheels began turning. Thus was born the concept of “Scallopalooza”, a dinner focused on scallops. No snacks, apps, soup, salad or dessert. I knew this guy would dig it. Four different recipes with this as the first course, served on forbidden rice. It’s simple, quick and easy.

Scallops 101: Dry vs. Wet

Wet refers to what happens to them after harvest. While on the boat they are immersed in a water phosphate solution for preservation, then frozen. The phosphate dulls their flavor which is also diluted by the water. The process also adds water weight which you pay for by the pound at the market. Dry scallops are harvested in the same manner but stored without the water and chemical solution. It retains their natural flavor and texture but sacrifices some shelf life. Most found in seafood markets are the wet variety because it is cheaper and they last longer.

Diver Scallops

I’m sure you have seen these on restaurant menus but it is not a unique variety of shellfish. It refers to the harvesting method. Diver, as the name implies means they were gathered one at a time by hand. The alternative method by which most are harvested is by dredging the ocean bottom indiscriminately, ripping up everything in its path. Ecologically speaking the diver method is far better but also much more costly. That’s why you rarely see diver scallops in a market.

For scallopalooza I drove 150 miles round trip to buy dry scallops. Yes, they do taste that much better.

  • Author: TJ
  • Yield: 4 1x


  1. 16 large sea scallops
  2. 4 TBL unsalted butter
  3. 1 TBL green onion – sliced
  4. 2 TBL white onion – minced
  5. 1/2 cup white wine
  6. Sea salt
  7. Freshly ground black pepper

Seasoned Scallops


  1. Place a skillet with a cover on warm
  2. Remove the small side muscle
  3. Rinse with cold water, thoroughly pat dry then salt and pepper them
  4. Melt the butter in a saute pan on medium high heat
  5. Gently add the scallops, cooking in batches to make sure the pan is not crowded and they do not touch
  6. Sear the scallops for 1-1/2 to 2 minutes on each side. They should have a golden crust on each side and still be translucent in the center
  7. Remove scallops to the warm skillet
  8. Deglaze the pan with the wine
  9. Add the onion and green onion, stir and reduce for 1-2 minutes
  10. Salt and pepper to taste
  11. Plate the scallops and spoon the sauce over them

And just one more thing…

Spongebob Squarepants food critic, Gene Scallop would give this five stars for sure!