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Scallops on Forbidden Rice

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Dry Diver Scallops, seared to perfection, salt and peppered to taste on Forbidden Rice

Ingredients

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  • 16 large sea scallops
  • 3 TBL unsalted butter
  • 1 TBL olive oil
  • Sea salt
  • Freshly ground black pepper
  • Forbidden Rice – get the recipe HERE

 

Instructions

  1. Remove the small side muscle from each scallop, rinse quickly in cold water, thoroughly pat them dry, then salt and pepper them
  2. Heat the olive oil and butter in a saute pan on medium high heat
  3. Gently add the scallops, cooking in batches to make sure the pan is not crowded and they do not touch. Sear them for 1-1/2 to 2 minutes on each side. They should have a golden crust on both and still be translucent in the center
  4. Remove them, plate, salt and pepper to taste, serve immediately

Find it online: https://www.cooksavorcelebrate.com/scallops-on-forbidden-rice/