Seared Jumbo Scallops Recipe
Served with Spanish rice infused with lobster broth.
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Ingredients
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For the Seared Jumbo Scallops
For the Spanish Rice
Method
Preparation of the Spanish Rice
- 1
Sauté the Vegetables
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, minced garlic, and diced red bell pepper. Sauté for about 5 minutes until the vegetables are softened.
- 2
Add the Rice and Seasonings
Stir in the Spanish rice, paprika, and cumin. Cook for another 2 minutes, stirring frequently to coat the rice with the oil and seasonings.
- 3
Add Lobster Broth
Pour in the lobster broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 20 minutes or until the rice is tender and the liquid is absorbed.
- 4
Cooking the Scallops
- 5
- 6
Sear the Scallops
In a large skillet, heat 2 tablespoons of olive oil over high heat. Once the oil is shimmering, carefully add the scallops to the pan in a single layer. Sear without moving them for about 2-3 minutes until a golden crust forms.
- 7
- 8
