Simple Quintessential Cuisine

Pan Seared Scallops with Lemon Rice and Peas

While perusing the seafood counter last weekend I came across a great sale on sea scallops, so I went ahead and picked some up. I had no idea how I would prepare them but knew that something would spark an idea and I’d be on my way to culinary creation.  My first thought was to sauté them with a white wine cream sauce and maybe place them over some roasted vegetables but I really wasn’t feeling it.
Then it came to me- scallops have a wonderful flavor all by themselves, so why not make a lighter sauce that will allow their full flavor to shine through as opposed to covering it up. I also knew I had some wonderful peas in the freezer calling my name so why not use them in the dish too.  The end result was wonderful!  After searing the scallops I added some white wine and garlic which made a delicious sauce and paired perfectly with the peas and rice.   Bon appetite!

You will need…
12-14 Sea Scallops
2 Tbsp olive oil
¾ tsp of kosher salt
¼ tsp pepper
1 ½ tsp minced garlic
¼ c scallions
1 tsp finely chopped parsley
1/3 C dry white wine
¾ C low sodium chicken broth
2 Tbsp butter
First prepare your scallops by patting them dry with a paper towel. You want them to be completely free of any excess moisture in order to get a good sear.  Next place a large frying pan over high heat and add olive oil.   Lightly season scallops with kosher salt and place in the hot pan.  This next step is the most important- DO NOT TOUCH!   Once the scallops are in the pan you want to leave them alone so they will sear properly. This will take approximately 4-5 minutes.  Once they’re seared turn over and repeat on the other side.   Once searing is complete remove from the pan and reduce heat to medium.  Add scallions and sauté for 2 minutes, and then add the garlic and parsley.   Next pour in the wine and allow to cook for 3-4 minutes.  Then add the chicken broth and continue to cook until liquid is reduced by a third.  Whisk in the butter and add the scallops back to the pan when melted.
Rice and Peas
2 Tbsp olive oil
2 Tbsp minced shallots
1 ½ tsp minced garlic
Zest and juice of 1 lemon
1 tsp kosher salt
1 ½ C Jasmine rice
2/3 C frozen peas
3 C low sodium chicken broth
Place a medium sauce pan over medium heat and add olive oil. Add shallots and sauté for 2-3 minutes and then add garlic and cook for an additional minutes.  Next stir in rice, salt and lemon zest and cook for 2 minutes or until rice just begins to brown slightly.  Then add the broth, lemon juice and peas. Cover the pan with a tight fitting lid, reduce heat to low and cook for 7-8 minutes or until all the liquid is absorbed and rice is tender.  Fluff with a fork and keep covered until ready for plating.
To serve place desired amount of rice in a bowl and place 3-4 scallops on top and then pour some of the white wine sauce over the top. Finish with some minced parsley and enjoy!

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Anonymous says:

Really good recipe, made this with my SO tonight. Thanks for sharing! :)

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