Seared Scallops with Madagascar Pink Rice
When fresh scallops unexpectedly arrived on my doorstep, it felt like I was thrown into a “Top Chef” quick-fire challenge. You know the drill. Padma says, “You have 30 minutes, and your time starts now!”
I know—boo hoo, right? What a terrible problem to have! Normally, I love roaming farmers’ markets or grocery aisles, hunting for the freshest, most intriguing ingredients. But this time, the challenge came to me, scallops and all.
Seared scallops with butter, lemon, and a side of Madagascar pink rice? A dish that’s not just doable in 30 minutes—it’s a showstopper. Take that, Gail, Tom, and Padma!
Why Scallops and Pink Madagascar Rice?
Dry scallops are a rare find, but when you spot them, it’s practically law that you must buy them. Trust me, they’re worth it. Pair them with Madagascar pink rice—an equally special ingredient. Grown using cutting-edge water conservation techniques, this lightly milled, fair-trade rice retains its nutrients and cooks to a perfect al dente texture, offering a soft chew that’s simply irresistible.
When top-notch ingredients like fresh diver scallops arrive at your doorstep, sometimes the best choice is to use them as the star of the show. Print
Seared Scallops with Madagascar Pink Rice
Scallops seared in butter with pink Madagascar rice and a lemon butter sauce
Ingredients
- 3 TBL unsalted butter – divided
- 8–12 scallops
- 2 cloves garlic – minced
- 1 lemon juiced
- Sea salt and freshly ground black pepper – to taste
- 1 cup Madagascar Pink Rice – cooked to provider’s instructions (substitute jasmin rice)
- 2 TBL chopped basil or parsley for garnish
Instructions
- Cook the rice according to providers instructions, set aside and keep warm
- Trim off the side muscle from the scallops, rinse in cold water and thoroughly pat dry
- Season scallops with salt and pepper
- Melt 1 tablespoon of butter in a large skillet over medium high heat
- Sear the scallops in batches if necessary, turn them once, until golden brown outside and translucent in the center. About 1-2 minutes per side. Set aside and keep warm
- Make the lemon butter sauce and begin by melting the remaining butter in the skillet
- Add and cook the minced garlic, stirring until fragrant, about a minute
- Stir in the lemon juice and season with salt and pepper to taste
- Plate the rice, place the scallops, drizzle with sauce and garnish with basil or parsley
Sounds delicious. Not sure I’ll ever get fresh scallops delivered in Cecil but if so I’ve got the fresh garden herbs waiting!
Thanks for reading!