Scallops Recipe
blackened diver scallops, citrus rice, dijon cream sauce, farm vegetables
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Ingredients
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Scallops
Citrus Rice
Dijon Cream Sauce
Farm Vegetables
Method
Preparing the Scallops
- 1
Season the Scallops
Pat the diver scallops dry with paper towels. Season both sides generously with blackening seasoning.
- 2
Sear the Scallops
In a large skillet, heat olive oil over medium-high heat. Once hot, add the scallops and sear for 2-3 minutes on each side until they are blackened and cooked through. Remove from the skillet and set aside.
Cooking the Citrus Rice
- 3
Cook the Rice
In a pot, bring the chicken or vegetable broth to a boil. Add the long-grain rice, lime juice, lemon zest, and salt. Reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
Making the Dijon Cream Sauce
- 4
Prepare the Sauce
In the same skillet used for the scallops, add minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and stir in the Dijon mustard. Cook on medium heat until the sauce thickens slightly, about 5-7 minutes. Season with salt and black pepper to taste.
Cooking the Farm Vegetables
- 5
Plating the Dish
- 6
Assemble and Serve
On each plate, place a serving of citrus rice, top with blackened scallops, drizzle with Dijon cream sauce, and arrange sautéed vegetables alongside. Serve immediately.