Seared Sea Scallops Recipe

Rinse the jasmine rice under cold running water until the water is nearly clear to remove excess starch.

Combine the rinsed rice, 3 dl coconut milk, 1.25 cups water and 0.5 tsp salt in a small saucepan. Stir once and bring to a gentle boil over medium heat.

When boiling, reduce heat to low, cover tightly, and simmer 12–15 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand, covered, 8 minutes. Fluff with a fork and stir in chopped cilantro if using. Keep warm.

Heat 1 tsp neutral oil in a small saucepan over medium heat. Add chopped shallot and sauté 2–3 minutes until translucent.

Add chopped carrots, bruised lemongrass, and sliced ginger. Sauté 2 minutes to aromatic.

Add 1 cup vegetable stock, bring to a simmer, cover, and cook 12–15 minutes until carrots are very tender.

Remove from heat. Discard the larger pieces of lemongrass if you prefer (or leave for blending). Transfer the carrots, shallot, and any cooking liquid to a blender. Add 0.5 cup coconut milk, 1 tbsp lime juice, 1 tsp honey, and 0.5 tsp salt.

Blend to a smooth puree, adjusting texture with extra stock or water if too thick. Taste and adjust seasoning — add more lime juice or a pinch more salt if needed. Keep warm in a small saucepan over very low heat.

Place the cubed rutabaga in a medium saucepan and cover with water. Add a pinch of salt, bring to a boil, and simmer 8–10 minutes until just tender when pierced with a fork. Drain well and set aside.

While rutabaga is cooking, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add shiitake slices and sauté 3–4 minutes until edges brown. Season with a pinch of salt and remove to a bowl.

In the same skillet, add the cooked rutabaga and 0.5 tsp kosher salt and 0.25 tsp cracked black pepper. Sauté 4–5 minutes until golden edges form. Add minced garlic and continue sautéing 30 seconds until fragrant.

Add the sliced kale and thawed edamame to the skillet. Stir and cook 2–3 minutes until kale wilts but remains bright. Return the sautéed shiitakes to the pan, splash 1 tsp rice vinegar and 1 tsp light soy sauce, toss to combine, and remove from heat. Keep warm.

Pat the scallops very dry with paper towels. Remove and discard the small side muscle if present.

Season both sides of scallops with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. If using, lightly dust both sides with the 2 tsp flour and shake off excess — this helps promote a golden crust.

Heat a large heavy skillet (preferably stainless steel or cast-iron) over medium-high until very hot. Add 1 tbsp neutral oil and swirl to coat.

Arrange scallops in the pan in a single layer with space between them. Do not crowd. Cook without moving for 1.5–2 minutes until a deep golden crust forms on the bottom.

Flip scallops and immediately add 2 tbsp unsalted butter to the pan. Tilt the pan slightly and spoon the melted butter over the scallops for 30–60 seconds while the second side cooks until just opaque in the center (total cook time ~3–3.5 minutes).

Transfer scallops to a warm plate and squeeze a little lemon over them. Keep warm while plating.

On each plate, place about 1/2 cup coconut-jasmine rice slightly off-center. Spoon 1/3 cup of the carrot-lemongrass sauce beside the rice and spread slightly with the back of a spoon.

Arrange a generous spoonful of the rutabaga-kale-shiitake-edamame mix next to the sauce and rice.

Top the vegetables with 3 seared scallops per serving. Drizzle a little of the pan butter from the scallop pan over the scallops and vegetables if desired.

Garnish with microgreens or cilantro, a sprinkle of toasted sesame seeds, and optional chili oil or thin chili threads. Serve immediately with remaining lemon wedges at the side.