Pan-seared Scallops Recipe
Brown rice, cognac demi glaze
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Cook the Brown Rice
Rinse the brown rice under cold water. In a pot, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 10 minutes.
Prepare the Demi Glaze
Finely chop the shallots. In a saucepan, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the shallots and sauté until translucent. Pour in the cognac and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pan. Add the chicken stock and bring to a simmer. Reduce the mixture by half until it thickens, about 10 minutes. Season with salt and pepper, then strain if desired.
Sear the Scallops
Pat the scallops dry with paper towels and season with salt and pepper. In a large skillet, heat the remaining olive oil over high heat until shimmering. Add the scallops in a single layer and sear for about 2-3 minutes on each side until golden brown and cooked through. Add the remaining butter during the last minute of cooking for extra flavor.
Serve
To plate, spoon a portion of the brown rice onto each plate, top with seared scallops, and drizzle the cognac demi glaze over the top.