Pan-seared Sea Scallops Recipe

Cooking Instructions

1. 1

   Prepare the Jasmine Rice

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

2. 2

   Cook the Bacon

   In a skillet over medium heat, cook the applewood smoked bacon until crispy. Remove the bacon from the skillet and let it drain on paper towels. Leave about 1 tablespoon of bacon fat in the skillet.

3. 3

   Sauté the Spinach

   In the same skillet, add the fresh spinach and sauté until wilted, about 3-4 minutes. Season with salt and pepper. Remove from the skillet and set aside.

4. 4

   Roast the Garlic

   In the same skillet, add the garlic cloves and sauté until fragrant, about 1-2 minutes. Add the heavy cream and simmer for 5 minutes, allowing it to reduce slightly. Blend the mixture until smooth and creamy, then season with salt and pepper to taste.

5. 5

   Pan-Seared Scallops

   Pat the sea scallops dry with paper towels and season with salt and pepper. In the skillet, add olive oil over medium-high heat. Once hot, add the scallops and sear for about 2-3 minutes on each side until golden brown and cooked through.

6. 6

   Plate the Dish

   On each plate, place a serving of jasmine rice, top with wilted spinach, and arrange the seared scallops on top. Drizzle with roasted garlic cream and crumble the crispy bacon over the dish. Serve immediately.