1 pound sea scallops rinsed
salt and pepper
1/3 cup olive oil
sliced lemons
Saffron Rice:
1 cup long grain rice
1/3 cup chopped tomatoes
generous pinch of saffron
1/2 onion finely chopped
1/2 sweet red pepper chopped
salt and pepper
1 3/4 cups chicken stock
1/4 cup dry white wine
handful of chopped parsley
For rice, saute onion and peppers in olive oil until soft, add saffron, tomato, salt and pepper and continue to cook for another couple of minutes. Add the rice and coat with the oil. Add the wine and stock bring to a boil, cover and simmer for about 15 minutes or until the liquid is absorbed. Turn off the heat and let stand while the scallops are prepared. For the scallops, heat the oil in a skillet until very hot. Salt and pepper the scallops and add to the pan. Let them sear on both sides for about 2 to 3 minutes. Do not try to turn the scallops before a couple of minutes or they will stick. The trick here is to caramelize the sugars over high heat which will release them from the pan. To serve, place rice and scallops on a platter and sprinkle both with parsley and squeeze some lemon juice over the scallops. Serve with a crisp green salad and some dry Portuguese Rioja.
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