Seared Scallops
   Servings: 4
  • 1 lb sea scallops, rinsed
  • 1/3 cup extra-virgin olive oil
  • sliced lemons
  • 1 cup long grain rice
  • 1/3 cup chopped tomatoes
  • 1/2 onion finely chopped
  • 1/2 sweet red pepper chopped
  • 1 3/4 cups chicken stock
  • 1/4 cup dry white wine
  • Handful of chopped parsley
  • Salt & pepper to taste
  • 1/2 tsp Saffron threads, crushed
  1. Sauté 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.
  2. 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.
  3. 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.
  4. Do not try to turn the scallops before a couple of minutes or they will stick. Caramelize the sugars over high heat to release them from the pan.
  5. Place rice and scallops on a platter and sprinkle both with parsley and squeeze some lemon juice over the scallops. Serve hot.