Diver Scallops Recipe
butter fried wild rice, roasted corn, romesco sauce, pomegranate reduction
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Wild Rice
Rinse the wild rice under cold water. Bring 4 cups of water to a boil, add the wild rice, and simmer for about 45 minutes or until tender. Drain any excess water and set aside.
Roast the Corn
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the corn kernels and season with salt and pepper. Cook until the corn is slightly charred, about 5-7 minutes. Set aside.
Cook the Scallops
In a large skillet, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat. Season the scallops with salt and pepper. Sear the scallops for about 2-3 minutes on each side until golden brown and cooked through. Remove from heat.
Make the Pomegranate Reduction
In a small saucepan, bring the pomegranate juice to a simmer over medium heat. Reduce to low and let it thicken slightly, about 10 minutes. Remove from heat.
Assemble the Dish
On a serving plate, create a bed of wild rice. Top with roasted corn and the seared scallops. Drizzle with romesco sauce and pomegranate reduction before serving.
