Seared Sea Scallops Recipe

Directions for Preparing Seared Sea Scallops

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Prepare the Chili Gastrique

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

6. 6

   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.