Pan Seared Sea Scallops with Forbidden Black Rice2018-07-03T09:47:27+00:00

Pan Seared Sea Scallops with Forbidden Black Rice

Presented by Spinnerstown Hotel Restaurant & Tap Room

INGREDIENTS

  • 12–16 U12 dry-pack sea scallops, blotted dry
  • 1/2–1 T canola oil
  • 2 T unsalted butter

Black rice

  • 2 cups black rice
  • 4 cups vegetable stock
  • 1 T salt

Sun-dried tomato pesto

  • 1 cup sun-dried tomatoes in oil
  • 2 cloves garlic
  • 1 cup basil, chopped
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup extra-virgin olive oil

Saffron emulsion

  • 1/2 T Dijon mustard
  • Juice of 1/2 lemon
  • 1 oz. white balsamic
  • 1/2 tsp. saffron powder
  • 1/2 T honey
  • Salt to taste
  • 1 cup canola oil

DIRECTIONS

Mix all ingredients in a bowl and serve as desired. The restaurant Preheat a large sauté pan until very hot. Lightly coat with canola oil. Add scallops one at a time, spacing evenly. Sear on one side until golden brown, about 1 1/2–2 minutes. Turn over scallops and butter to pan. Turn off heat. Baste scallops with butter for about 1 minute. (Make sure serving plates are prepared so that scallops can be transferred immediately.)

For the black rice: Combine rice, stock, and salt in a medium saucepan. Bring to a boil. Reduce heat to a simmer. Cover and cook for about 45 minutes.

For the sun-dried tomato pesto: Combine all ingredients in a food processor. Blend until almost smooth. This can be made up to 1 day ahead and refrigerated. Bring to room temperature before serving with scallops. Yields about 1 generous pint. Use leftovers on eggs or pasta. 

For the saffron emulsion: Combine mustard, lemon juice, balsamic, saffron, honey, and salt in a blender. Blend ingredients while simultaneously adding canola oil in a thin stream until emulsified. Refrigerate leftovers.

To serve: Create a base of black rice on 4 serving plates. Top each with an equal number of scallops. Spoon some pesto onto each scallop and drizzle emulsion over the top or around the sides of the plate as desired.

Serves 4

As seen in the Summer/Fall 2018 Issue

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