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Pan Seared Sea Scallops with Forbidden Rice
Recipe

23 INGREDIENTS • 18 STEPS • 1HR 10MINS

Pan Seared Sea Scallops with Forbidden Rice

4.0
1 rating
When you’re ready to take your cooking to the next level and you want a dish that will impress, this one will not disappoint. It has all the flavors, textures, and beauty of a restaurant dish. The exotic rice really makes this recipe shine. The result is a spicy, creamy rice.
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Pan Seared Sea Scallops with Forbidden Rice
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
When you’re ready to take your cooking to the next level and you want a dish that will impress, this one will not disappoint. It has all the flavors, textures, and beauty of a restaurant dish. The exotic rice really makes this recipe shine. The result is a spicy, creamy rice.
1HR 10MINS
Total Time
$16.81
Cost Per Serving
Ingredients
Servings
2
US / Metric
Sriracha
2 Tbsp
Sugar Snap Peas
2/3 cup
Sugar Snap Peas
Cherry Tomato
1 cup
Cherry Tomato
Scallion
1 bunch
Scallion
2 scallions per 2 servings
Corn
1 ear
Mayonnaise
2 Tbsp
Mayonnaise
Black Rice
2/3 cup
Garlic
3 cloves
Jasmine Rice
1/4 cup
Butter
1/4 cup
Shallot
1
Shallot
Jumbo Scallops
6
Jumbo Scallops
Vegetable Base
1 pckg
Vegetable Base
Salt
1 1/4 tsp
Nutrition Per Serving
VIEW ALL
Calories
1458
Fat
41.5 g
Protein
43.8 g
Carbs
198.0 g
Add to plan
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Pan Seared Sea Scallops with Forbidden Rice
Save
author_avatar
Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Combine half a cup of water, Vegetable Base (1 pckg) and Jasmine Rice (1/4 cup) in a small saucepan, and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes until tender.
step 2
In another pot, add Black Rice (2/3 cup), bring to a boil, reduce to a simmer, cover, and cook for thirty minutes until tender.
step 2 In another pot, add Black Rice (2/3 cup), bring to a boil, reduce to a simmer, cover, and cook for thirty minutes until tender.
step 3
When rice is cooked, separately transfer both portions of rice to lined sheet pan, fluff, and cool to room temperature.
step 4
Peel Fresh Ginger (1 Tbsp), mince with Garlic (3 cloves) and Shallot (1). Roughly chop the Fresh Cilantro (1/2 cup), discarding the stems, and set aside. Slice Scallion (1 bunch) into long, thin bias cut, and hold until plating.
step 5
Cut Yellow Bell Pepper (1) in half and discard stem, seeds, and pith. Slice pepper into thin slices and set aside. Cut Red Bell Pepper (1) in half, discard stems, seeds, and pith. Slice pepper into thin slices lengthwise and then across to make small diced pieces.
step 6
Slice Corn (1 ear) off the cob and set aside. In a medium saute pan, heat a teaspoon of oil over medium high heat. Add corn, red pepper and Salt (1/4 tsp). Cook for five minutes, stirring frequently until crisp. Add juice from Limes (2). Remove from heat.
step 6 Slice Corn (1 ear) off the cob and set aside. In a medium saute pan, heat a teaspoon of oil over medium high heat. Add corn, red pepper and Salt (1/4 tsp). Cook for five minutes, stirring frequently until crisp. Add juice from Limes (2). Remove from heat.
step 7
In a small bowl, mix half of the Sriracha (1 Tbsp) with Mayonnaise (2 Tbsp). Set aside.
step 8
Once the rice is completely cool, transfer to a large bowl and add the cooked corn, red pepper, cilantro, and sriracha mayo. Stir until well combined and hold until plating.
step 9
In a small saute pan, heat one tablespoon of oil over medium high heat. Add garlic, shallots, and ginger. Saute for three minutes.
step 10
Add Tamari Soy Sauce (1/4 cup), Hoisin Sauce (3 Tbsp), remaining Sriracha (1 Tbsp) and Granulated Sugar (2 Tbsp). Cook for four minutes or until sauce thickens. Remove from heat and add a third of the Butter (1/4 cup). Strain sauce through a fine strainer into a small bowl. Discard solids.
step 11
Rinse and dry medium saute pan used for corn. Heat over medium high heat with one tablespoon of oil. Add Cherry Tomato (1 cup) with Salt (1/4 tsp), Ground Black Pepper (1/4 tsp) and cook for three minutes or until they blister. Remove from heat.
step 12
In the same pan, over medium heat, add one teaspoon of oil and saute Sugar Snap Peas (2/3 cup) for two minutes.
step 12 In the same pan, over medium heat, add one teaspoon of oil and saute Sugar Snap Peas (2/3 cup) for two minutes.
step 13
Add yellow bell peppers, half of the remaining butter, Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp). Cook for two minutes. Remove from heat and hold until plating.
step 14
Pat dry Jumbo Scallops (6) with paper towels. Remove small muscle on the side of the scallops, if attached, and discard. Season scallops with Salt (1/2 tsp) on both sides.
step 14 Pat dry Jumbo Scallops (6) with paper towels. Remove small muscle on the side of the scallops, if attached, and discard. Season scallops with Salt (1/2 tsp) on both sides.
step 15
Heat a large saute pan over high heat with one teaspoon of oil. Once pan is smoking hot, add each scallops one at a time. Cook for two to three minutes on one side undisturbed to create a golden sear.
step 16
Add remaining butter and turn scallops over. Cook only one minute on the second side. Using a spoon, baste scallops with butter. Remove from heat and hold until plating.
step 16 Add remaining butter and turn scallops over. Cook only one minute on the second side. Using a spoon, baste scallops with butter. Remove from heat and hold until plating.
step 17
Place three small scoops of rice on two plates. Lay three scallops on top of the rice and drizzle sauce over and around the dish on each serving. Place yellow bell pepper, snap peas, and cherry tomatoes around the plate. Garnish with green onions.
step 17 Place three small scoops of rice on two plates. Lay three scallops on top of the rice and drizzle sauce over and around the dish on each serving. Place yellow bell pepper, snap peas, and cherry tomatoes around the plate. Garnish with green onions.
step 18
Serve and enjoy!
step 18 Serve and enjoy!
Tags
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Lunch
Date Night
Dinner
Seafood
Shellfish
Summer
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