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Butter-Garlic Scallop Rice
10 minute prep
Scallops are one of my favorite ingredients to cook with: they are delicate and take no more than 4 minutes in the pan. When you are rushing to get dinner on the table, this quality is all important. Scallops also have another really neat quality—they are porous and absorb whatever flavor you cook them in. From start to finish, scallops with rice takes no more than 30 minutes (that includes cooking the rice). I like to prepare the rice and scallops separately and then, at the very last minute, incorporate it all together. I find this allows all the flavors to meld together. This technique also works with any type of pasta and cous cous. This recipe takes 10 minutes of prep and 10 minutes of cooking.
Directions
- To get started, cook the rice according to the manufacturer’s instructions, it usually takes about 20 minutes. When the rice is done, prepare the rest of the dish.
- Slick the bottom of a large deep skillet with olive oil and sauté the shallots over medium heat until they are soft, or about 3 minutes. Reduce the heat to medium low and add in 1 Tablespoon of unsalted butter, the thinly sliced fresh garlic and the white wine.
- Swirl everything together and let it cook for 4 minutes. Don't let the garlic burn, so add in another drop of water if need be to keep everything simmering.
- When the garlic is soft, add in the cooked Jasmine rice and the fresh thyme leaves. Gently fold the mixture over until everything is well coated and creamy. Reduce the heat to low.
- Meanwhile, in a clean large skillet that could hold all the scallops, slick the bottom of the plan with 1 Tablespoons olive oil
- Sauté the scallops for 2 minutes per side.
- Add in 2 teaspoons of butter once the scallops are cooked through. They are cooked through when they are opaque inside.
- Let the butter melt and swirl it all around in the skillet together.
- Turn off the heat and gently scrape the scallops and butter into the rice. If the pot is not big enough to handle all these ingredients, transfer everything into a big bowl.
- Gently toss it together and taste to correct with salt. You might not need much salt since Scallops can be quite salty. Serve immediately!
Ingredients
Makes 4 moderate servings
1 cup Jasmine Rice (this will yield 2 cups of cooked rice, just in case you have that on hand)
1 Tablespoon Olive oil, plus another Tablespoon for the Scallops
4 shallot cloves, peeled, and thinly sliced
1 Tablespoon unsalted butter, plus 2 teaspoons for the Scallops
1 teaspoon thinly sliced fresh garlic (or more if you really like garlic)
1/3 cup Dry White Wine
1 1/2 teaspoons fresh Thyme leaves
1 pound Large Sea Scallops (20 – 30 ct/lb), rinsed, pat dry
salt
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