Pan Seared Day Boat Scallop Recipe

Cook the Rice

In a medium saucepan, combine the forbidden black rice, water, and salt. Bring to a boil over high heat, then reduce to low and cover. Simmer for about 30-35 minutes or until the rice is tender and the liquid has been absorbed. Remove from heat and let it sit covered for 5 minutes.

Prepare the Crabs

In a shallow dish, combine flour, cornstarch, salt, and black pepper. In another bowl, beat the eggs. Dip each soft shell crab first into the egg, then dredge in the flour mixture, ensuring they are coated evenly.

Fry the Crabs

In a large skillet, heat vegetable oil over medium-high heat. Once hot, add the crabs, cooking in batches if necessary to avoid overcrowding. Fry for 2-3 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.

Sear the Scallops

In a large skillet, heat olive oil over high heat until shimmering. Season scallops with salt and black pepper. Add the scallops to the skillet, making sure not to overcrowd them. Sear for 2-3 minutes on each side until golden brown and just cooked through. Remove from heat and set aside.

Prepare the Sauce

In a saucepan, combine Meyer lemon juice, shallots, and white wine. Bring to a simmer over medium heat and reduce until about 2 tablespoons of liquid remain. Lower the heat and whisk in the cold, cubed butter, a few pieces at a time, until the sauce is emulsified and creamy. Season with salt and black pepper to taste.

Serve

On a plate, create a bed of forbidden black rice, place the seared scallops on top, and garnish with the fried soft shell crab. Drizzle the Meyer lemon beurre blanc over the top and serve immediately.