Seared Scallops with Madagascar Pink Rice
When fresh scallops arrived unexpectedly on my doorstep it was like a quick-fire challenge, when Padma says “You have 30 minutes and your time starts now!”
I know. Boo hoo, what a terrible problem to have! I love to walk the farmers market or wander the grocery aisles to see what’s fresh and appealing. I had more constraints this time, because the scallops arrived at my home, not at the grocery.
Seared scallops with butter, lemon and a side of rice are easily ready in thirty minutes. Take that Gail, Tom and Padma!
Scallops and Pink Madagascar Rice
Dry scallops (read about them here) are a hard get, so when you find them, you have to buy them. It’s a rule somewhere. You also have to work hard to get some free-trade Madagascar pink rice. It’s grown with the latest water conservation techniques and is lightly milled. It retains the nutrients and finishes with a perfect al dente like soft chew.
- 3 TBL unsalted butter – divided
- 8–12 scallops – about 3/4 to 1 lb
- 2 cloves garlic – minced
- 1 lemon juiced
- non-iodized salt and freshly ground black pepper to taste
- 1 cup Lotus Foods Madagascar Pink Rice – cooked to provider’s instructions (substitute any rice)
- 2 TBL chopped basil or parsley for garnish
- Cook the rice according to providers instructions, set aside and keep warm
- Trim off the side muscle from the scallops, rinse in cold water and thoroughly pat dry
- Season scallops with salt and pepper, to taste
- Melt 1 TBL butter in a large skillet over medium high heat
- Sear the scallops in batches if necessary, turn them once, until golden brown outside and translucent in the center. About 1-2 minutes per side. Set aside and keep warm
- Make the lemon butter sauce and begin by melting the remaining butter in the skillet
- Add and cook the minced garlic, stirring until fragrant, about a minute
- Stir in the lemon juice and season with salt and pepper to taste
- Plate the rice, place the scallops, drizzle with sauce and garnish with basil or parsley