Seared Sea Scallops Recipe
Carolina gold rice, bourbon-baked Sea Island Peas, tomato jam, truffle crema*
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Rice
In a medium saucepan, bring 2 cups of water to a boil. Add the Carolina gold rice and a pinch of salt. Cover and reduce the heat to low. Cook for about 18-20 minutes or until rice is tender and water is absorbed. Fluff with a fork and set aside.
- 2
Cook the Sea Island Peas
In a small saucepan, add the Sea Island peas and cover with water. Bring to a boil, then reduce heat and simmer for about 5-7 minutes until tender. Drain and set aside.
- 3
Sear the Scallops
Pat the sea scallops dry with a paper towel. Season both sides with salt and black pepper. In a large skillet, heat 2 tablespoons of butter over medium-high heat. Once hot, add the scallops in a single layer. Sear for 2-3 minutes on each side until golden brown and cooked through. Remove scallops from the skillet and set aside.
- 4
Make the Truffle Crema
In the same skillet, add the remaining 2 tablespoons of butter, minced garlic, and truffle oil. Sauté for 1-2 minutes until garlic is fragrant. Add the cooked Sea Island peas and gently toss to coat. Remove from heat.
- 5
Plate the Dish
On each plate, create a bed of Carolina gold rice. Top with the sautéed peas and then the seared scallops. Drizzle with tomato jam and finish with fresh parsley for garnish.