Pan Seared Sea Scallops* Recipe
Forbidden Black Rice, Roasted Tomato & Bell Pepper Sauce, Cucumber Watermelon Relish
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Ingredients
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For the Sea Scallops
For the Forbidden Black Rice
For the Roasted Tomato & Bell Pepper Sauce
For the Cucumber Watermelon Relish
Method
Preparation of the Forbidden Black Rice
- 1
Cook the Rice
Rinse the forbidden black rice under cold water. In a pot, combine the rinsed rice, vegetable broth, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 30-35 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
Preparation of the Roasted Tomato & Bell Pepper Sauce
- 2
Roast the Vegetables
Preheat the oven to 400°F (200°C). Toss cherry tomatoes and chopped red bell pepper with olive oil, salt, and pepper on a baking sheet. Roast for about 20-25 minutes until softened and slightly caramelized. In a blender, combine the roasted vegetables with garlic and balsamic vinegar, and blend until smooth. Adjust seasoning if necessary.
Preparation of the Cucumber Watermelon Relish
- 3
Make the Relish
Dice the cucumber and watermelon into small pieces. In a bowl, combine the diced cucumber, watermelon, lime juice, and chopped mint leaves. Mix well and set aside to allow the flavors to meld.
Cooking the Sea Scallops
- 4
Sear the Scallops
Pat the scallops dry with paper towels and season both sides with salt and black pepper. In a large skillet, heat olive oil over medium-high heat. Add the scallops and sear for about 2-3 minutes on each side until golden brown and cooked through. Remove from heat.
