Pan-seared Scallops Recipe

Cooking Instructions

1. 1

   Prepare the Jasmine Rice

   Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 1.5 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

2. 2

   Cook the Bacon

   In a large skillet, cook the applewood smoked bacon over medium heat until crispy. Remove the bacon from the skillet and drain on paper towels. Leave the bacon fat in the skillet.

3. 3

   Sauté the Spinach

   In the same skillet with the bacon fat, add the fresh spinach. Sauté until wilted, about 2-3 minutes. Season with salt and black pepper to taste. Remove the spinach from the skillet and set aside.

4. 4

   Make the Roasted Garlic Cream

   In the same skillet, add the minced garlic and cook for about 1 minute until fragrant. Add the heavy cream and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally, until slightly thickened. Season with salt and black pepper to taste.

5. 5

   Pan-Seared Scallops

   Pat the scallops dry with paper towels and season with salt and black pepper. In the skillet, add olive oil and heat over medium-high heat. Once hot, add the scallops, cooking for about 2-3 minutes on each side until golden brown and cooked through. Do not overcrowd the pan; you may need to cook in batches.

6. 6

   Assemble the Dish

   To serve, place a portion of jasmine rice on each plate. Top with wilted spinach, then place the pan-seared scallops on top. Drizzle with roasted garlic cream and crumble crispy bacon over the top.