Sea Scallops Recipe
Carolina Gold Rice Middlins, Tomato Confit, Haricot Verts, Olive Oil Cured Olives, Vanilla Barigoule Sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Rice
Rinse the Carolina Gold Rice Middlins under cold water until the water runs clear. In a medium saucepan, 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 about 20 minutes or until the rice is tender.
Cook the Haricot Verts
In a pot of boiling salted water, blanch the haricot verts for 3-4 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop cooking. Once cooled, drain again and set aside.
Sear the Scallops
Pat the sea scallops dry with paper towels. Season with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add the scallops and sear for 2-3 minutes per side, or until golden brown and cooked through. Remove from heat and set aside.
Assemble the Dish
On each plate, create a bed of Carolina Gold Rice Middlins. Arrange the seared scallops on top, followed by a spoonful of tomato confit and a handful of haricot verts. Drizzle with vanilla barigoule sauce and garnish with olive oil cured olives.