Seared Scallops with Madagascar Pink Rice


Seared Scallops with Madagascar Pink Rice

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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.

  • Author: TJ


  • 3 TBL unsalted butter – divided
  • 812 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


  1. Cook the rice according to providers instructions, set aside and keep warm
  2. Trim off the side muscle from the scallops, rinse in cold water and thoroughly pat dry
  3. Season scallops with salt and pepper, to taste
  4. Melt 1 TBL butter in a large skillet over medium high heat
  5. 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
  6. Make the lemon butter sauce and begin by melting the remaining butter in the skillet
  7. Add and cook the minced garlic, stirring until fragrant, about a minute
  8. Stir in the lemon juice and season with salt and pepper to taste
  9. Plate the rice, place the scallops, drizzle with sauce and garnish with basil or parsley