Scallops seared in butter with pink Madagascar rice and a lemon butter sauce
Author:TJ
Ingredients
Scale
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