Seared Sea Scallops Recipe

Prepare the Jasmine Pilaf

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and cook until fragrant. Add jasmine rice and stir for 1-2 minutes. Pour in vegetable broth, bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until rice is tender.

Cook the Asparagus

While the rice cooks, preheat a grill or grill pan over medium-high heat. Drizzle asparagus with olive oil, season with salt and pepper, and grill for about 4-5 minutes until tender and slightly charred.

Make the Shallot Cream

In a small saucepan, sauté chopped shallots in remaining olive oil over medium heat until translucent. Add heavy cream and simmer until thickened, about 5 minutes. Season with salt and pepper.

Sear the Scallops

Pat the scallops dry and season with salt and pepper. Heat a skillet over high heat and add a tablespoon of olive oil. Once hot, add scallops and sear for 2-3 minutes on each side until golden brown and cooked through.

Prepare the Chili Gastrique

In a small saucepan, combine chili sauce and honey. Simmer over low heat until slightly thickened, about 3-5 minutes.

Plate the Dish

On a plate, serve a scoop of jasmine pilaf, arrange grilled asparagus on the side, top with seared scallops, drizzle shallot cream over the scallops, and finish with a drizzle of chili gastrique.