I just love sea scallops. I think they are one of the best seafood products out there, but they have to be cooked correctly. This recipe comes from Rachael Ray’s 30-Minute Meal Comfort Foods.
- 1 3/4 cups chicken broth
- 1 small while cooking onion, chopped fine
- 1 tbsp butter
- 1 cup long-grain white rice
- 1 1/2 lbs large sea scallops
- Salt and pepper to taste
- 2 tbsp extra-virgin olive oil
- 1/2 cup port or other sweet red wine
- 6 cloves garlic, minced
- Juice of 1.2 lemon
- Handful chopped fresh flat-leaf parsley
Bring chicken broth to a boil in a deep saucepan. Add onion, butter and rice. Reduce heat to low and cover. Cook 20 minutes, sitting occasionally. Remove from heat and fluff with a fork when ready to serve.
Ten minutes before the rice is done, begin preparing the scallops. Pat scallops dry and season lightly with a little salt and pepper. Heat oil in a heavy-bottomed skillet over high heat until very hot, until the oil begins to smoke. Add half the scallops to the pan and sear 2 minutes on each side till browned. Remove scallops to a warm over (250 degrees) and repeat process with remaining scallops.
Return empty pan to medium heat and deglaze with port, scraping up all the good bits. Add garlic and saute 30 seconds. Add scallops back to the pan and squeeze the lemon juice over them. Sprinkle scallops with parsley and serve over hot rice.